3/4 lb. lump sugar
3 cupfuls water
3 tablespoonfuls lemon juice
_For cake_. Put yeast cake into cup, add 1 tablespoonful sugar, 1
tablespoonful flour, and lukewarm water. Allow to rise ten minutes.
Put flour into basin, add salt, remainder of sugar, almonds, yeast
mixture, eggs well beaten, and Crisco melted and cooled. Beat ten
minutes with wooden spoon. Turn into Criscoed tube mold. Allow to rise
until doubled in size, then bake in quick oven forty-five minutes.
Mold should be sprinkled over with shredded almonds.
_For syrup_. Boil sugar and water for almost forty-five minutes, then
add lemon juice. Soak cake with syrup and when cold serve with cream
in center.
Sufficient for one savarin.