of her raised cakes.

MARY'S RECIPE FOR CINNAMON BUNS

Early in the morning mix a sponge or batter consisting of 1/2 cup of
potato water (water drained from boiled potatoes) and 1/2 cup of
lukewarm, scalded milk, one Fleischman's compressed yeast cake,
dissolved in the 1/2 cup of lukewarm potato water, 1 teaspoonful
sugar, pinch of salt and about 1-1/2 cupfuls of warmed flour. Stand
this sponge in a warm place, closely covered, about 3/4 of an hour, to
raise. At the end of that time add to the light, well-risen sponge,
the following: 3 tablespoonfuls of a mixture of lard and butter, and
1/3 cup of soft A sugar, creamed together. Add one large egg. Beat
well. Lastly, add about 2 cupfuls of flour. Mix all together
thoroughly, and let raise again about 1-1/2 hours. Divide the
well-risen sponge into four portions. Roll each piece with rolling-pin
into lengthwise pieces about 1/2 inch thick and spread with one
tablespoonful of melted butter, scant 2 tablespoonfuls of brown sugar,
dust over this a small quantity of cinnamon, and 1 tablespoonful of
dried currants. Shape into a long, narrow roll with the hands, on a
well-floured bake-board. Cut each roll into five pieces. Pinch one end
of each piece together and place each bun, cut side down, a short
distance apart, in an iron pan which has been well greased, having
brushed a little melted butter and a sprinkling of sugar over pan.
Allow these to rise in a warm place as before, about 1-1/2 hours,
until quite light, as having the extra sugar, butter and currants
added retards their rising as quickly as would plain biscuits.

Bake 20 to 25 minutes in a moderate oven.

From this quantity of material was made 20 cinnamon buns.

"KLEINA KAFFE KUCHEN" (LITTLE COFFEE CAKES)

Scant 1/2 cup lard and butter.
2 cups sifted flour.
2 whole eggs and the yolks of 2 more.
3 tablespoons sugar.
1/4 cup cream.
1/4 milk.
1 Fleischman's yeast cake.
1/8 teaspoon salt.

The yeast cake was dissolved in the 1/4 cup lukewarm milk, a couple
tablespoons of flour were added and mixed into a batter, and stood in
a warm place to rise. The butter and sugar were stirred to a cream,
salt was added, the eggs were beaten in, one at a time, next was added
the sponge containing the yeast, the lukewarm cream, and the sifted
flour. Grease slightly warmed Gem pans, sift a little flour over them,
fill two-thirds full with the soft dough, set in a warm place to rise
to tops of pans, and when quite light