COFFEE CAKE. When an especially good kind of biscuit that can be served for breakfast and eaten with coffee is desired, coffee cake made according to the following recipe should be used. Cinnamon sprinkled over the top of such cake imparts a very pleasing flavour, but if more of this flavour is preferred 1 teaspoonful of cinnamon may be mixed with the dough.

• 1 cake compressed yeast
• 1/2 c. lukewarm milk
• 1 Tb. sugar
• 1/2 tsp. salt
• 2 c. white flour
• 1 egg
• 2 Tb. fat
• 1/4 c. brown sugar
• 1/2 c. white flour additional for kneading

Dissolve the yeast in the lukewarm milk and add the sugar and the salt. Stir in 1 cupful of flour and let the mixture rise. When the sponge is light, add the beaten egg, the fat and the brown sugar creamed, and the remaining flour. Knead until the dough is smooth and allow it to rise until it is double in bulk. Then roll the dough until it is 1/2 inch thick, place it in a shallow pan, and let it rise until it is light. Brush the top with 1 tablespoonful of melted butter and sprinkle it with 3 teaspoonfuls of cinnamon and 3 tablespoonfuls of sugar. Bake 10 to 15 minutes in a moderately hot oven.

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