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Coffee Bread

1/2 pint (1 cup) scalded milk 4 ozs. (1/2 cup) butter 4 ozs. (1/2 cup) sugar 1½ teaspoonful salt I compressed yeast cake I gill (1/2 cup) warm milk I egg I cupful Sultana raisins Flour Scald the milk, add the butter, sugar, and salt to it; when lukewarm, add the yeast cake dissolved in the lukewarm milk, the egg well beaten, the raisins, and enough sifted flour to make a stiff batter.

Turn into a well-buttered casserole, cover, and allow to rise overnight. In the morning spread in another buttered fireproof dish, cover, and allow to rise again.