tood the batter, closely covered, in a warm place, over
night. In the morning, added flour to make a soft dough, kneaded
lightly for ten minutes, placed in bowl and set to rise again. When
light, she rolled out dough one inch in thickness, placed in pie tins,
and when raised a second time spread over the cakes the following
mixture before placing in oven: 1 cup sugar, 2 tablespoonfuls of
flour, 2 tablespoonfuls of boiling water and butter size of an egg,
beaten well together. Bake 20 minutes.

"FARMERS' POUND CAKE" (AS AUNT SARAH CALLED THIS)

Place in a bowl 2 cups of light, well-raised bread sponge (when all
flour necessary had been added and loaves were shaped ready to be
placed in bread pan for final rising). Cream together 3/4 cup of a
mixture of lard and butter, add 2 eggs, first yolks then stiffly
beaten whites, also add 1-1/2 cups soft A sugar. Add to the 2 cups of
bread sponge in bowl and beat well until fully incorporated with the
dough, then add 1/2 cup of lukewarm milk, in which had been dissolved
1/2 teaspoonful of salaratus.

Beat all together until mixture is smooth and creamy, then add 2 cups
of bread flour and 1/2 teaspoon of lemon flavoring. Beat well and add
1-1/2 cups of either currants or raisins, dusted with flour. Pour
mixture into an agate pudding dish (one holding 3 quarts, about 2-1/2
inches in depth and 30 inches in circumference). Stand in a warm place
3 to 4 hours to raise; when raised to top of pan place in a moderately
hot oven and bake about 40 minutes, when, taken from oven, dust with
pulverized sugar thickly over top of cake.

This cake should be large as an old-fashioned fruit cake, will keep
moist some time in a tin cake box, but is best when freshly baked.

GERMAN "COFFEE BREAD"

1/3 cup sugar
1/3 cup butter
1 cup hot milk
1 yeast cake
2 eggs
2-1/2 cups flour.

As Aunt Sarah taught Mary to bake this, it was fine. She creamed
together in a bowl the sugar and butter, poured the hot milk over
this, and when lukewarm, added the compressed yeast cake, dissolved in
1/4 cup of lukewarm water. She then added two small, well-beaten eggs,
about 2-1/2 cups flour, or enough to make a stiff _batter_, and 1/2
teaspoonful salt. Beat thoroughly, cover and set to rise in a warm
place about 1-1/2 hours or until doubled in bulk. This was set to rise
quite early in the morning. When light, beat thoroughly and with a
spoon spread evenly on top of well-greased, deep pie tins, which have