Coffee Cake

Place dough for lunch or dinner rolls evenly in oiled layer cake pans. Sprinkle with filling mixture; let it rise and bake in a hot oven.

Filling For Coffee Cake

3/4 Cup Light Brown Sugar, sifted 1 Teaspoon Oleomargarine, melted 1/4 to 1/2 Cup Chopped Raisins 1/4 to 1/2 Cup Chopped Nuts 3/4 Teaspoon Cinnamon.

Mix all together and spread on bread before baking. Coffee bread may be rolled with the filling, cut in slices and then baked, if desired.

Dutch Apple Cake

Spread in pan as for coffee cake. Cover surface thinly with sliced apples instead of the filling, sprinkle with sugar and cinnamon and bake.

Above breads may be varied by the addition of raisins, currants, nuts, or dates. They may be kneaded into the dough.

English Buns

1 Cup Barley Flour.

1 Cup Rice or Corn Flour.

1 Tablespoon Shortening 3/4 Cake Yeast.

2 Eggs.

1/4 Cup Lukewarm Water.

1 Tablespoon Syrup 1/2 Cup Broken Nut Meats 1/2 Cup Chopped Raisins.

Directions: Mix and sift the flours. Pour flour into a bowl; break the eggs in whole. Add the melted shortening, the yeast (which has been dissolved by breaking into a cup and mixing it with the sugar and the luke warm water). Stir until all are mixed; beat well, put in warm place to rise one and one-half hours. Then sprinkle nuts and raisins over top, mix very lightly with a spoon. Drop into well buttered gem pans; let it rise one-half hour. Bake twenty-five minutes.