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2½ cups scalded milk

1 yeast cake

Flour

½ cup melted butter

⅔ cup sugar

1 egg, well beaten

¼ teaspoon salt

1 teaspoon almond extract

Add yeast cake to one-half cup milk which has been allowed to cool until lukewarm; as soon as dissolved add one-half cup flour, beat thoroughly, cover, and let rise. When light, add remaining milk and four and one-half cups flour. Stir until thoroughly mixed, cover, and again let rise; then add remaining ingredients and one and one-half cups flour. Toss on a floured cloth and knead, using one-half cup flour, cover, and again let rise. Shape as Swedish Tea Braid or Tea Ring I or II, and bake.

Swedish Tea Braid.

Swedish Tea Ring I.

Swedish Tea Ring II.

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1 cup scalded milk

⅓ cup butter

⅓ cup sugar

⅓ teaspoon salt

1 yeast cake

2 eggs

Flour

Melted butter

5 sour apples

¼ cup sugar

½ teaspoon cinnamon

2 tablespoons currants

Mix first four ingredients. When lukewarm add yeast cake, eggs unbeaten, and flour to make a soft dough. Cover, let rise, beat thoroughly, and again let rise. Spread in a buttered dripping-pan as thinly as possible and brush over with melted butter. Pare, cut in eighths, and remove cores from apples.