2 cups milk. 1 heaped cup soft A sugar. 1/2 cup butter and lard. 1 egg. 1 Fleischman’s yeast cake.  Flour.

These German Coffee Cakes should be set to rise either early in the morning or the night before being baked.  Scald 2 cups sweet milk and set aside to cool.  Cream together in a bowl 1 heaped cup of A sugar, 1/2 cup butter and lard and the yolk of egg.  Add this to the lukewarm milk alternately with 6-1/2 cups flour and the yeast cake dissolved in 1/3 cup lukewarm water.  Beat all together, and, lastly, add the stiffly-beaten white of egg.  Cover and set in a warm place to rise over night, or, if set to rise in the morning, stand about 2-1/2 hours until light.  Put an extra cup of flour on the bake-board, take out large spoonfuls of the dough, mix in just enough flour to roll out into flat cakes, spread on well-greased pie tins, stand in a warm place until light, about 1-1/4 hours.  When the cakes are ready for the oven, brush melted butter over the top, strew thickly with brown sugar, or spread rivels over top, composed of 1/2 cup sugar, 1/2 cup flour and 2 tablespoonfuls of butter, crumbled together.  Strew these over the cakes just before placing them in the oven of range.

“STREUSEL KUCHEN”

For these German-raised cakes, take 1/2 cup mashed potatoes and 1/2 cup of potato water, 1/2 cup lard and butter mixed, creamed with 1/2 cup sugar.  Mix with these ingredients about 3-1/2 cups of flour and 1 cup of yeast.  Set this sponge to rise at night in a warm place, well covered.  The next morning add to the light, well-risen sponge, 2 eggs, 1/2 cup sugar and about 1-1/2 cups flour.  Let stand in a warm place until light.  Then roll out pieces size of a plate, one inch thick; place on well-greased pie tins, let rise, and when light and ready for the oven brush over tops with melted butter and strew over the tops of cakes the following:  Mix 1 cup of flour, 1/2 cup of sugar and yolk of 1 egg.  Flavor with a few drops of vanilla (or use vanilla sugar, which is made by placing several vanilla beans in a jar of sugar a short time, which flavors sugar).  Rub this mixture of flour, sugar and yolk of egg through a coarse sieve and strew over tops of cakes.

Or, this same recipe may be used by taking, instead of 1 cup of yeast, one Fleischman yeast cake, dissolved in 1 cup of lukewarm water.  Instead of sponge being set to rise the night before the day on which the cakes are to be baked, the sponge might be set early in the morning of the same day on which they are to be baked—­exactly in the same manner as if sponge was set the night before; when light, add eggs, sugar and balance of flour to sponge, and proceed as before.

MUFFINS, BISCUITS, GRIDDLE CAKES AND WAFFLES