Work or knead until smooth and elastic. Place in a greased bowl and
let rise for three hours; now turn on board, divide into eight pieces
and mould into balls. Cover and let rise for ten minutes. Now roll out
one-half inch thick. Brush with shortening, strew with brown sugar
and nuts. Roll like jelly roll and then flatten well with rolling pin.
Place in a greased pan, cover and let rise for one-half hour. Now cut
down the entire length of the dough, leaving two inches on each end.
Wash with egg wash and bake twenty minutes in hot oven. Sprinkle with
sugar, then return to oven five minutes.


SWEET DOUGHS

In the days of long ago, yeast, ammonia, pearl ash, honey water and
a treacle mixture were used to lighten cakes--before the time of
dependable baking powder.

In Europe the housewife makes from bread dough delicious cakes with
yeast. These provide splendid variety. They include savarins, babas,
and yeast-raised fruit cakes.

Many women fail in making these delicious goodies because they do not
realize that the addition of large amounts of sugar, fruit, shortening
and eggs to yeast dough, unless carefully handled, is apt to produce
heavy, moist cakes that lack the light, velvety texture which makes
cake a success.

The addition of nuts, cake crumbs and fruit will afford a large
variety.