1 1/2 cupfuls scalded milk
1 compressed yeast cake
1/2 cupful tepid water
3 cupfuls bread flour
7 tablespoonfuls Good Luck Margarine
1/2 cupful sugar
Flour to knead
1/2 cupful prepared cocoanut
 Cool the milk till lukewarm, add the yeast dissolved in the tepid water and beat in the three cupfuls of flour.
 Let rise till spongy, then add the melted margarine, the sugar, cocoanut, eggs well-beaten and flour to knead.
 Let rise again till double in bulk, turn onto a floured board but do not knead. Roll to one-half inch thickness, cut into good sized rounds and place on cooky sheets well oiled with margarine.
 Let rise till light and bake twelve minutes in a moderate oven (see table below).
 To make cakes of this, ice with plain vanilla frosting and sprinkle with grated cocoanut.
|275 F||140 C||1||Very Cool or Very Slow|
|300 F||150 C||2||Cool or Slow|
|325 F||165 C||3||Warm|
|350 F||177 C||4||Moderate|
|375 F||190 C||5||Moderate|
|400 F||200 C||6||Moderately Hot|
|425 F||220 C||7||Hot|
|450 F||230 C||8||Hot|
|475 F||245 C||9||Hot|
|500 F||260 C||10||Very Hot|