Lebanon Rusks

Take a teacup of mashed potatoes, then almost a cup of sugar, 1 cup yeast, 3 eggs beaten separately. Stir together and let rise till noon. Then add a half cup of butter and lard mixed, enough flour to stiffen, then let rise again until 3 o'clock. Shape into rolls and let rise until tea time and bake in a quick oven. Mrs. Edgar Slagle.

Moravian Coffee Cake

About 6 P. M. put 2 teacupfuls of warm mashed potatoes, 1 teacupful of home made yeast, and 1 teacupful white sugar, into a bowl to rise. About 9 P. M. mix into this 1 egg, 1 teacupful melted butter, with enough flour to make a dough like that for rolls. Next morning put the dough into pans, smoothing it out with the palm of the hand, as it will be too thin to roll out. Let is rise until very light, then with your thumb make deep holes, about an inch or more apart on the surface. Into each hole put a small lump of butter, a tiny pinch of cinnamon and a generous one of light brown sugar. Bake in quick oven and eat with coffee.

Kate W. Himes. New Oxford, Pa

Cinnamon Cake And Rusks

Make a pit of flour, into this put 1 pt. of luke warm milk and 1 cup of homemade yeast. Stir in enough flour to make a batter that will drop heavily from the spoon. Set to rise about 6 A. M. When it begins to fall in the center, add 1/2 teaspoonful of salt, 1/2 cup of butter and lard melted, 1 1/2 cups of sugar, and 3 whole unbeaten eggs. Work into the above mixture enough flour to make a soft dough. Let rise again until double the size, then work it lightly into a lump and let rise. Pull off small por-tions and shape into rusks. Brush the tops with 1 teaspoonful of molasses and 1 1/2 tablespoonfuls of milk and let rise again. Shape the remaining dough into large cakes. Before putting these into the oven spread with a mixture of 1 tablespoonlul of butter with sugar enough to stiffen and a little cinnamon. Bake about 1/2 hour in a moderate oven.

Mrs. Joseph Brockley.

Cinnamon Buns

1 cake yeast, 1/2 cup milk, scalded and cooled; 1 tablespoonful sugar. Dissolve yeast and sugar in warm milk. Add 3/4 cup of flour. Beat well, and let rise in warm place forty-five minutes. Add 2 cups sifted flour, 1/2 cup sugar, 2 tablespoonfuls butter, 1 egg, 1/2 teaspoonful salt. Knead lightly, and cover. Let rise to twice the bulk. Roll 1/2 inch thick. Spread with a mixture; 2 tablespoonfuls butter, 2 tablespoonfuls brown sugar, 1/2 teaspoonful cinnamon. Roll out 1/2 inch thick. Let rise till light. Bake in moderate oven 15 minutes.

Mrs. E. K. Eichelberger.

Light Cinnamon Bread And Rolls

Let 1 pint sweet milk come to a boil. Add 1 generous tablespoonful lard while the milk is still hot. Cool. Add 2 thoroughly beaten eggs, 3/4 cup sugar, 3/4 cake yeast dissolved in a little milk, 4 cups flour. Let this raise over night or about 5 hours. Add 1 tablespoonful salt after the first raising. Add 2 cups more of flour or enough to make the dough easy to handle. Form into rolls or loaves and let raise until light.

Mrs. L. H. Hoffacker.