Scald 1 qt. of sweet milk, and 1 1/2 cups of sugar, nutmeg to taste,, 1 heaping teaspoon of salt. Let cool until about blood heat and add 2 cakes compressed yeast, dissolved in 1/2 cup lukewarm water, 1 cup of half lard and butter melted (gives better flavor than all lard or butter). Add enough flour to make stiff enough to beat with spoon, then add 1 teaspoon of lemon extract and 1 egg. Beat until it will not stick to spoon or about 15 minutes. Set in moderate warm place out of draft, until it doubles in size. Warm the pans and grease with equal parts of lard and butter. Make into loaves, filling the pans half full, and set to rise, until it is even with top of pan. Just before baking sprinkle 2 level teaspoons of cinnamon and sugar oh the top. Raisins and citron peel may be added if desired. Bake in a moderate oven. This will make 6 coffee cakes. - Mrs. F. E. Glower, 1103 S. 7th Ave., May-wood, 111.

Variation I

Take 1 qt. of bread sponge, beat in 1 egg; 1/2 cup sugar, spices if desired, and flour enough to lift out of bowl. Sponge must be softer than bread dough; knead 2 minutes; sprinkle cinnamon and sugar on top with a little flour and a few lumps of butter; over this sprinkle a little water to prevent the top from scorching. - Jane Parker, 803 S. 2nd Ave., Maywood, 111.

Variation II

'Dissolve 1 cake of compressed yeast in 2 cups of lukewarm milk and add 2 cups flour, put away in a warm place until very light; add 3 pts. of flour, deducting for the 2 cups, 1 beaten egg, 1/2 teaspoon of salt, 1/4 grated lemon, 1/2 cup butter, 1 cup sugar, 1/4 cup raisins, 1/4 cup currants. Knead for 3 minutes, turn out on a flat cake tin, sprinkle with chopped nuts, let rise and bake. - Mrs. C. Wurtz, 212 S. 2nd Ave., Maywood, 111.