n and whites of eggs
beaten stiff. Beat mixture thoroughly. Cook in well-greased, hot waffle
iron (use melted Cottolene for greasing waffle iron), browning first on
one side, then turn iron and brown on the other. Serve with maple or
lemon syrup.

GERMAN COFFEE CAKE

1 cup scalded milk.
3 tablespoons Cottolene.
1/3 cup sugar.
1/2 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.

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.

SALAD ROLLS

1 cup scalded milk.
1-1/2 cups flour.
3 tablespoons sugar.
1/8 cup melted Cottolene.
1 teaspoon salt.
2 eggs well beaten.
1 compressed yeast cake dissolved in
1/4 cup lukewarm water.
3/4 teaspoon grated lemon rind.
Flour.

PROCESS: Put sugar and salt in mixing bowl, pour on scalded milk. When
lukewarm add dissolved yeast cake and one and one-half cups flour, beat
thoroughly; cover and let rise; when light add melted Cottolene, well
beaten eggs, grated lemon rind and just enough flour to knead. Cover and
set to rise again; when light turn on a floured board, knead slightly;
roll to one-half inch thickness, shape with very small biscuit cutter,
then roll each biscuit in the shape of a finger roll. Place on a
buttered sheet an inch and one-half apart; set to rise, and bake fifteen
minutes in a hot oven. Five minutes before removing from oven, brush
over tops with white of one egg slightly beaten, diluted with one
tablespoon milk.

CINNAMON ROLLS

2 cups scalded milk.
2/3 cup sugar.