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German Coffee Cake

1 cup scalded milk. 3 tablespoons Cottolene. 1½ cup sugar. 1½ teaspoon salt. 1 compressed yeast cake dissolved in 1/4 cup lukewarm water. 1 egg well beaten. 1/2 cup seeded and shredded raisins.

Flour.

Supplementary Recipes PROCESS: Put Cottolene, sugar and salt in mixing bowl; add scalded milk. When lukewarm add dissolved yeast cake, beaten egg and sufficient flour to make a very thick batter. Beat thoroughly until mixture is smooth. Add raisins, cover closely and set to rise. When light, spread dough in buttered dripping pan one inch in thickness; cover and let rise again. Before placing in the oven, brush over with beaten egg and cover with the following mixture. Melt one-third cup butter in a sauce-pan, add one-half cup sugar, mix with one and one-half teaspoons cinnamon. When sugar is partially melted add one and one-half tablespoons flour. Mix well and spread on cake, strew top with blanched and shredded almonds, bake twenty-five minutes in a moderate oven. 1 cup scalded milk. 3 tablespoons sugar. 1 teaspoon salt.