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Cherry Coffee Cake

1 Cupful Milk 1/2 Cupful Snowdrift 1 Cupful Sugar 1/2 Teaspoonful Salt 2 Eggs 1/2 Cupfuls Canned Cherries, Stoned 5 Cupfuls Flour 1 Compressed Yeast Cake Scald the milk, add a tablespoonful of the sugar and the yeast cake, dissolved in two tablespoonfuls of water or milk. Stir in a cupful of flour, cover and let stand until spongy-about an hour and a half.

Then cream together the Snowdrift and sugar, stir in the eggs, well beaten, and add this mixture to the sponge, along with the salt, remaining flour and the cherries very well drained. Beat thoroughly, pour into a small dripping-pan, which has been rubbed with Snowdrift, let rise until light, and bake forty-five minutes in a hot oven, 375 degrees F., reducing the heat for the last ten minutes, to dry out the loaf. This will keep moist for days and is really rich enough to act as a cake. 3 Cupfuls Flour