COFFEE CAKE. MRS. U. F. SEFFNER.
When the bread is ready for the pans, leave about what you would use
for one loaf in the bowl; into that, work one-half cup butter,
one-half cup sugar, the yolks of two eggs, and the white of one egg;
work thoroughly; set to rise. When light, handle carefully; don’t work
or roll it; make into cakes with the hands; put into pie plates;
grease the tops with butter; sprinkle on fine bread crumbs, sugar, and
cinnamon, mixed. When perfectly light, bake twenty or twenty-five
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