for dunking in coffee.

FUNNEL CAKES (Drechter Kuche)

3 eggs
2 cups milk
1/4 cup sugar
3 to 4 cups flour
1/2 tsp. salt
2 tsps. baking powder

Beat eggs and add sugar and milk. Sift half the flour, salt and baking
powder together and add to milk and egg mixture. Beat the batter smooth
and add only as much more flour as needed. Batter should be thin enough
to run thru a funnel. Drop from funnel into deep, hot fat (375-f).
Spirals and endless intricate shapes can be made by swirling and
criss-crossing while controlling the funnel spout with a finger. Serve
hot with molasses, tart jelly, jam or sprinkle with powdered sugar.

SALLY LUNN

2 cups flour, sifted
3 tsp. baking powder
1/2 tsp. salt
3 tblsp. sugar
2 eggs, separated
1/2 cup milk
1/2 cup shortening, melted

Sift flour, baking powder, salt and sugar. Combine the beaten egg yolks
and milk and add to the flour mixture, stirring only until mixed. Add
shortening, fold in the stiffly beaten egg whites. Turn into greased 9
inch square pan and bake in moderate oven (350-f) about 30 minutes. Cut
into 3 inch squares.

QUICK COFFEE CAKE

2-1/4 cups flour, sifted
1 cup milk
3-1/2 tsp. baking powder
1 tsp. salt
1/3 cup shortening
1/3 cup sugar
1 egg

Sift together flour, baking powder and salt. Cream shortening and sugar
beating until fluffy. Add egg, beat well and then the milk. Add the
flour mixture, stirring just enough to moisten. Turn into greased 8 inch
square baking pan. Top with:

1/4 cup butter
1/4 cup sugar
1 cup dry bread crumbs
1 tsp. cinnamon

Cream butter and sugar, well. Add bread crumbs and cinnamon. Blend well
and sprinkle over cake dough. Bake in moderate oven (375-f) 40 to 50
minutes. Serve hot.

PENNSYLVANIA DUTCH

[Illustration: "UNDER THE COW HANKS MILK."]

Sweets and Rolls

LITTLE COFFEE CAKES

(Kleina Kaffee Kuchen)

1/2 cup shortening, half butter
3 cups flour, sifted
2 whole eggs and
2 egg yolks
3 tblsp. sugar
1/4 cup cream
1/4 cup milk
1 yeast cake

Dissolve yeast cake in 1/4 cup of warm milk, add 2 tablespoons of flour
and stand in warm place to rise. Cream butter and sugar, add salt and
the eggs, beaten in one at a time. Add the sponge containing the yeast,
the lukewarm cream and the sifted flour. Grease muffin pans and sift a
little flour over them. Fill pans about 2/3 full with the batter. Set in
a warm place until dough rise