Raisin Bread

Dissolve one cake compressed yeast in two-thirds cupful lukewarm water; add two tablespoonfuls sugar; scald one-half pint milk; when lukewarm add to yeast with enough flour to make a batter; set aside for one hour to raise. Cream one cup sugar with one-fourth cup butter, add three eggs, a teasponful salt; dredge one cupful Sultana raisins, one cupful currants and onefourth pound citron with flour, and add to sponge with flour enough to make a batter, after adding one cupful lukewarm milk. Stir thoroughly, then add enough flour to make a very soft dough. Knead fifteen minutes, then put in well-greased pan and let rise in warm place until very light. Bake in moderate oven forty minutes.

German Coffee Cake

Pare two large potatoes; cover them with boiling water, boil five minutes and throw water away. Now cover with one pint boiling water and boil until potatoes are soft and mealy; drain, saving water. Mash potatoes and add one pint scalded milk; beat until smooth. Now add water in which they were boiled; add a level teaspoonful salt and when mixture is lukewarm, add two tablespoon-fuls sugar and one cake compressed yeast dissolved in one-third cup lukewarm water; add a pint and a half flour; cover and stand in warm place until light; then add flour enough to make a very soft dough. Knead lightly until dough loses stickiness, put back in bowl and when it has doubled its bulk, make into tiny rolls. Put into greased French roll pan, and when very light, bake in quick oven fifteen minutes. Be sure to have dough soft as possible.

French Potato Rolls

Take two cups of squash or pumpkin (or sweet potato is equally good) add one-half cup butter, five tablespoon-fuls sugar, one-half teaspoonful salt, one-half cup sweet milk. Put in saucepan over fire and warm to lukewarm Dissolve one cake compressed yeast in one-half cup lukewarm water, add this to lukewarm squash. Now add flour sufficient to make a dough as soft as can be handled. Turn out on board and knead thoroughly until dough loses stickiness; put back into bowl and set well covered in warm place until light. Make into rolls, put into well-greased pans and let raise for one-half hour, or until very light, then bake in moderate oven. These rolls are delicious if cut in two when cold, toasted, buttered and set in the oven again until hot.

Squash Or Pumpkin Rolls

Scald one pint milk; take from fire and add two rounding tablespoonfuls butter. When lukewarm, add a cake of compressed yeast dissolved in one-third cup lukewarm water; add one-half teaspoonful salt and flour enough to make dough as soft as you can knead. Knead well twenty minutes; put back in bowl and leave for several hours until very light. Then make very small rolls, putting into well-greased pans so they will not touch each other. Give them plenty of room to raise. Cover and stand aside until light. When ready for oven, cut across the top of each roll both ways, brush with white of egg, and bake in a quick oven twenty minutes.