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POLKA DOT COFFEE CAKE Makes two 8-inch coffee cakes % cup enriched corn meal 1 cup strawberry or raspberry jam or - preserves Glaze: # 1 cup sifted confectioners sugar l]/2 tablespoons milk purpose flour Soften yeast in lukewarm water. (Use warm water for dry yeast.) Pour scalded milk over sugar, salt and butter. Cool to lukewarm. Stir in egg and 1 cup flour. Add softened yeast and corn meal. Stir in enough additional flour to make a soft dough. Turn dough out onto lightly floured board or canvas; knead until smooth and satiny, about 10 minutes. Round dough into ball; place in greased bowl; brush lightly with melted shortening. Cover and let rise in warm place until double in size, about 1 hour. Puncji dough down; cover. Divide in half. Round each part into ball. Place in two greased 8-inch baking pans. Brush with melted butter. Cover and let rise in warm place until nearly double in size, about 45 minutes. With finger make deep hole in center of dough; insert some of the jam. Continue making holes over surface in same manner, filling each hole with jam. Bake in preheated moderate oven (350°F.) 30 to 35 minutes or until golden brown. Cool; frost with glaze made by combining confectioners sugar and milk.
Triplett Milling Co.
Culpeper, Va. 2 cakes compressed or 2 pkg. dry yeast y2 cup lukewarm water % cup milk, scalded /2 cup sugar V/2 teaspoons salt y3 cup butter or margarine 1 egg 4 to 4J/2 cups sifted all
80.4%