g, and a few drops of
vanilla. This mixture rubbed through a coarse sieve and scattered over
cakes Mary called "Streusel Kuchen."

GERMAN RAISIN CAKE (RAISED WITH YEAST)

Place in a bowl 1 cup of milk, scalded and cooled until lukewarm; add
1 tablespoonful of sugar and dissolve one cake of yeast in the milk.
Mix in 1 cup of flour and stand in a warm place to raise 3/4 of an
hour. Then cream together in a separate bowl 1/2 cup soft "A" sugar,
1/2 cup of butter or "butter substitute," add 1 egg and a pinch of
salt; stir in 1-1/4 cups of flour, 1/2 cup of well-floured raisins,
and 1/2 teaspoonful of vanilla flavoring. Add the yeast mixture and
allow it to raise about 2 hours longer. At the expiration of that time
turn the well-risen sponge out on a floured bake-board. After giving
the dough several deft turns on the board with the hand, place in a
well-greased fruit cake pan, which has been dusted with flour. Stand
pan containing cake in a warm place, let rise until very light,
probably 1-1/4 hours, when brush the top of cake with a small quantity
of a mixture of milk and sugar. Sift pulverized sugar thickly over
top. Place the cake in a moderately hot oven, so the cake may finish
rising before commencing to brown on the top. Bake about 35 minutes.

"KAFFEE KRANTZ" (COFFEE WREATH)

1 cup sugar.
3/4 cup butter and lard.
4 eggs.
1 pint milk.
1 Fleischman's yeast cake.
4 cups flour.

Cream together the sugar, butter, lard and eggs, add the milk, which
has been scalded and allowed to cool; flour, and yeast cake, dissolved
in a half cup of lukewarm water; beat well. Set this sponge to rise in
a warm place, near the range, as early as possible in the morning.
This will take about 1-1/2 hours to rise. When the sponge is light add
about 3 cups more of flour. The dough, when stiff as can be stirred
with a spoon, will be right. Take about 2 cups of this sponge out on a
well-floured bake-board, divide in three pieces, and braid and form
into a wreath or "Krantz," or they may be made out into flat cakes and
baked in pie tins after they have been raised and are light. Sprinkle
sugar thickly over top after brushing with milk containing a little
sugar, before placing in oven. These should rise in about 1-1/2 hours.
Place in a moderately hot oven and bake from 20 to 25 minutes. This
recipe Frau Schmidt translated from the German language for Mary's
especial benefit.

This coffee wreath is particularly fine if small pieces o