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Liberty Coffee Cake

Scald and cool to lukewarm half a pint of milk; add one heaping tablespoon of butter and two of sugar, a quarter of a yeast cake dissolved in a little warm water, a speck of salt, and flour enough to make a soft bread dough. Let rise over night; knead in the morning early.

Let it rise in a flat buttered tin. Rub butter over the top; sprinkle with sugar and cinnamon and bake for twenty to thirty minutes. Cut in squares and serve hot, with coffee.