1. Scald milk; cool to tepid. Dissolve yeast in warm h2o (105
degrees). Add the cooled milk. Stir in 1-1/2 cups flour; beat until
smoothen. 2. Cover and let rise until doubled in sizing, some 1 minute. 3.
Punch down and add egg, one at a time, beating well after each. Stir
in 1/2 cup marge, 1/2 cup boodle, salt and the remaining flour.
Beat good. 4. Spread the dough in lubricated 9 x 9 x 2-inch baking pan.
Spoonful 2 tablespoons margarine and 1 tablespoon sugar over gelt.
Covering; let rise until doubling. 5. Press apples or peaches into gelt.
Mix cinnamon, nutmeg and 1/2 cup bread. Sprinkle over yield. 6. Bake
in preheated oven at 375 degrees for 40-45 proceedings.