and with one-half cupful of finely shredded almonds or peanuts. Roll
like a jelly roll. Press flat with a rolling pin until just one inch
thick. Cut in pieces six inches long and then place in a well-greased
baking pan and let rise thirty-five minutes. When ready to bake, cut a
gash three inches long on each cake. Wash with egg and milk and strew
with finely shredded almonds. Bake in a moderate oven for twenty-five
minutes. Ice with water icing.


HOW TO MAKE YEAST-RAISED CAKE

Scald one cupful of milk and add one-half cupful of cold water. Cool
the mixture to 80 degrees. Now add four tablespoonfuls of sugar, one
teaspoonful of salt. Crumble one yeast cake in the mixture and stir
thoroughly until the yeast is dissolved. Now add four cupfuls of
sifted flour and beat to a light batter. Cover, and set in a place
free from drafts, where it will be kept warm in a temperature of 80
degrees and let raise for three hours. Now beat the dough with a spoon
and let raise again for three-quarters of an hour. Now, while the
dough is raising last time, place one cupful of sugar and one-half
cupful shortening in a bowl and cream until light and frothy. Add
two eggs, one at a time, and beat until very light. When the dough is
ready, add the sugar, eggs, shortening and one and one-half cupfuls
of flour; beat this mixture with spoon for twelve minutes until
thoroughly mixed. Now pour in prepared mould filling the mould half
full. Set in warm place, with a temperature of about 80 degrees
Fahrenheit, to raise for one and one-quarter hours or until the
mixture fills the mould. Bake in a moderate oven for three-quarters of
an hour.