German coffee cake (No. 1)
Two cupfuls of scalded milk, one cupful of water, one yeast-cake (one-cent size), one cupful of sugar, one-half cupful of butter, two eggs, a little salt.
Cream sugar and butter, add milk and yeast dissolved in the water, the salt and eggs, well-beaten. Thicken with enough flour to make a batter that can be stirred with a spoon. Beat well and set to rise for about three hours. When light, add enough flour to enable you to roll it out. Roll about an inch thick, and place in long, shallow pans. Set to rise. When light, drop over the top bits of butter about the size of a hickory-nut, and sprinkle generously with sugar and a little cinnamon. Bake about thirty minutes.