A recipe for making small mohn cakes – Roll coffee cake dough out quite thin, spread with melted butter (a brush is best for this purpose). Let it rise a little while, then sprinkle well with one cup of sugar, add one-half pound of ground poppy seed moistened with one-half cup of water, cut into strips about an inch wide and four-inches long; roll and put in a well-buttered pan to rise, leaving enough space between each and brush, with butter. Bake in moderate oven at first, then increase the heat; bake slowly.

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