This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
Make a sponge of the following:
1/2 cup milk.
1/4 cup warm water.
1/2 cake compressed yeast 1 1/4 cups flour.
Dissolve the yeast cake in the warm water. Scald the milk and cool to lukewarm, add the dissolved yeast cake and stir in the flour. Put to rise in a warm place for 30 minutes, then add the following:
1/2 teaspoon salt 2 beaten eggs 1 1/2 cups milk 1/2 cup mashed potato 1/4 pound butter.
2 tablespoons flavoring or 2 teaspoons cinnamon 1 1/2 cups sugar 1/2 cup chopped nuts About 7 1/2 cups flour.
Mix the above ingredients together and knead thoroughly. Let rise over night. Form into cakes or loaves of about one pound each. Brush the top with, milk and sprinkle with a sugar and butter mixture, for which use:
1/8 pound butter (1/4 cup)
1 cup granulated sugar.
1/4 cup flour.
Rub these together and drop by bits upon the cake. Let rise until light and bake in a moderately hot oven 30 to 45 minutes, or until a light brown. If desired, chopped almonds or English walnuts may be added to the butter and sugar mixture and sprinkled on top of the cake.
The same dough may be rolled thin, spread with butter and sprinkled with sugar and cinnamon or with Malt Honey and currants and rolled like a jelly roll, then cut into two-inch pieces as for cinnamon rolls. Let rise on a buttered pan and bake in a hot oven about 20 minutes.
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