• 1 cup scalded milk.
• ⅓ cup butter, or butter and lard.
• ¼ cup sugar.
• ½ teaspoon salt.
• 1 egg.
• ⅓ yeast cake dissolved in
• ¼ cup lukewarm milk.
• ½ cup raisins stoned and cut in pieces.

Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, egg well beaten, flour to make stiff batter, and raisins; cover, and let rise over night; in morning spread in buttered dripping-pan one-half inch thick. Cover and let rise again. Before baking, brush over with beaten egg, and cover with following mixture: Melt three tablespoons butter, add one-third cup sugar and one teaspoon cinnamon. When sugar is partially melted, add three tablespoons flour.