1/2 cup milk

2 tablespoonfuls sugar

2 cups sifted flour

3/4 cup almonds, blanched and shredded

1/2 cup butter, melted

4 eggs

1/4 teaspoonful salt

Dissolve yeast and sugar in lukewarm milk.  Add one-half cup flour. Beat well. Cover and set aside in warm place, free from draft, for fifteen minutes. Then add rest of flour, almonds, butter, eggs unbeaten,  one at a time, and the salt. Beat ten minutes. Pour into thickly buttered molds, cover and set aside to rise in warm place, free from draft, until double in bulk - about forty-five minutes.  Bake forty-five minutes in moderate oven. Fill center with whipped cream and serve with rum sauce.