2 pounds light dough.

4 ounces sugar.

4 ounces butter.

4 yolks eggs

Large half cup milk.

Flour to make it soft dough.

Take the piece of common bread dough, already light and fit to be made into a loaf, 6 hours before the coffee cakes are wanted to be baked, place it in a pan with the butter, sugar and milk. Let all get warmed through and the butter softened, then mix them thoroughly. Next add the eggs and flour by littles, alternately, beating the mixture up against the side of the pan, to make it smooth and elastic. Spread the last handful of flour on the table, knead the dough as for rolls, pressing and spreading it out with the knuckles, and folding it over repeatedly. Set it in a warm place for 2 or 3 hours. Then knead it the second time. Every time the dough is doubled on itself the two edges should be pressed together first When the dough is good and finished it looks silky, and air will snap from the edge when it is pinched. After this second kneading the dough should stand an hour and then be kneaded once more and made into shapes. The best shape is a twist made by taking as much dough as would make a cream roll - size of an egg before raising, roll it under the hands to a long rope, pinch the ends together and make a long twist Rise in the pans 11/2 hours. Bake in a slow oven 15 minutes. Brush over when done with sugar and water mixed, and flavored with vanilla, and dredge granulated sugar over. If to be made overnight without light dough for a start, all the ingreclients can be mixed at once by taking a pint of yeast and a half pint of milk - or nearly all yeast - adding all the other articles and flour to make soft dough.

Cost of material - dough 5, sugar 3, butter 7, yolks 6 milk, flour, flavor 3; 24 cents for 30 cakes - sell at 2 for 5c with 1/2 oz butter.