German coffee cake (No. 2)
To two cupfuls of soft bread sponge that has been allowed to rise, add one-half cupful of warm milk, a little salt, one-quarter cupful of melted shortening, two eggs, beaten with three-quarters of a cup of sugar. Add one-half grated nutmeg, some raisins or currants, and as much warmed flour as can be worked in with a spoon. Put it into a greased tin and let it rise. When very light, moisten the top with milk, sprinkle with sugar and cinnamon, and bake in a slow oven forty minutes. Cover with brown paper until almost done.