One cupful of cocoanut,
  Three tablespoonfuls of shortening.

Knead to mix and then work the dough into a long roll about three inches thick and then break into pieces the size of a large egg.  Now mould until round and then let rise on the board for ten minutes.  Mould again, shaping oblong.  Place on a well-greased pan and brush the buns with melted shortening.  Let rise for thirty minutes and then bake in a hot oven and ice with cocoanut icing.

ALMOND COFFEE CAKES

Prepare the dough as given in the recipe, using the balance left for either cinnamon or cocoanut buns.  When ready to turn on a moulding board cut the dough in half and roll each piece out one-quarter of an inch thick.  Spread with shortening and then lightly with brown sugar 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.

Remove the cake from the mould and cool on a wire rack.  This cake may be iced or served plain; or chopped nuts, raisins or citron may be added to the dough with the sugar and eggs.

To prepare the pans:  Grease them thoroughly, then coat them with finely chopped nuts or fine cake crumbs before pouring in the dough.

BRIOCHE

Brioche is a French sweet bread and while different authorities do not agree as to both the consistency and methods, without doubt these cakes figure largely in French cuisines.