1 compressed yeast cake in 1/2 cup lukewarm water.
1 teaspoon salt.
4 tablespoons granulated sugar.
3 eggs lightly beaten.
1/2 teaspoon cinnamon.
1/3 cup Cottolene.
Flour.

PROCESS: Prepare a sponge when scalded milk is lukewarm by adding two
cups flour and dissolved yeast cake; beat thoroughly; cover and set to
rise. When light, add well beaten eggs, Cottolene worked to a creamy
consistency, sugar, salt and flour enough to knead (about six and
one-half cups). Knead until smooth and elastic. Roll out to one-fourth
inch thickness, spread generously with soft butter, sprinkle thickly
with sugar and cinnamon, mixed and sifted. Roll like jelly roll; cut off
slices one-half inch thick; set them close together, cut side down, in a
greased dripping pan. Brush between rolls with melted Cottolene, cover
and set to rise. When light, bake thirty minutes in a moderate oven,
remove from oven and brush over with white of egg diluted with two
tablespoons cold milk. Return to oven to brown; repeat, to make them
glossy.

BLUEBERRY TEA CAKE

3 tablespoons Cottolene.
1/2 cup sugar.
1 egg.
2-2/3 cups bread flour.
4 teaspoons baking powder.
1 teaspoon salt.
1 cup milk.
3/4 cup berries.

PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Add
egg beaten thick and light. Mix and sift flour (except three
tablespoons), baking powder and salt; add to first mixture alternately
with milk. Sprinkle remaining flour over berries and fold them in
quickly. Bake in well greased shallow pan thirty minutes in a moderate
oven. Serve hot with Hard Sauce or cream, or with butter.

DOUGHNUTS

3 eggs.
1-1/3 cups sugar.
3 tablespoons Cottolene.
5 cups bread flour.
1 teaspoon nutmeg.
2 teaspoons salt.
1-1/4 cups sour cream.
1-1/2 teaspoons soda.

PROCESS: Beat eggs very light without separating the whites and yolks;
add sugar gradually, beating constantly; add Cottolene and continue
beating. Mix and sift flour, nutmeg, salt, and soda, add alternately to
first mixture with sour cream. Chill dough, then toss on a slightly
floured board, roll to one-half inch thickness; shape with cutter and
fry in deep, hot Cottolene. Drain on soft brown paper. When cool,
sprinkle with powdered sugar.

CRULLERS