Put an extra cup of flour on the bake-board, take out large spoonfuls of the dough, mix in just enough flour to roll out into flat cakes, spread on well-greased pie tins, stand in a warm place until light, about 1-1/4 hours.

When the cakes are ready for the oven, brush melted butter over the top, strew thickly with brown sugar, or spread rivels over top, composed of 1/2 cup sugar, 1/2 cup flour and 2 tablespoonfuls of butter, crumbled together.

Strew these over the cakes just before placing them in the oven of range.
"STREUSEL KUCHEN" For these German-raised cakes, take 1/2 cup mashed potatoes and 1/2 cup of potato water, 1/2 cup lard and butter mixed, creamed with 1/2 cup sugar.

Mix with these ingredients about 3-1/2 cups of flour and 1 cup of yeast.

Set this sponge to rise at night in a warm place, well covered.