The following morning take pieces of the dough, on a well-floured bake board; roll about one inch thick, to fit in pie tins, place in pie tins to raise; when doubled in bulk spread with melted butter and sprinkle sugar thickly over top and bake in a moderately hot oven until lightly browned on top.

This quantity of dough makes six cakes.
Instead of brushing the cakes with above mixture, place in a bowl 1/2 cup of soft A sugar, 1/2 cup flour, a tiny pinch of salt and baking powder each and 2 tablespoonfuls of butter (not melted), mix all together as crumbly as possible, then the crumbs were sprinkled thickly over tops of cakes, which had been brushed with a mixture of milk and sugar.

Place cakes in oven when raised; bake 20 minutes.
This recipe was given Mary by an old "Bucks County" cook, noted for the excellence of her raised cakes.
MARY'S RECIPE FOR CINNAMON BUNS Early in the morning mix a sponge or batter consisting of 1/2 cup of potato water (water drained from boiled potatoes) and 1/2 cup of lukewarm, scalded milk, one Fleischman's compressed yeast cake, dissolved in the 1/2 cup of lukewarm potato water, 1 teaspoonful sugar, pinch of salt and about 1-1/2 cupfuls of warmed flour.

Stand this sponge in a warm place, closely covered, about 3/4 of an hour, to raise.

At the end of that time add to the light, well-risen sponge, the following: 3 tablespoonfuls of a mixture of lard and butter, and 1/3 cup of soft A sugar, creamed together.