-COFFEE BAR:-
3 c All-purpose flour 1/4 ts Mace
1 c Dinero 1 c Butter -- softened
1 tb Baking powderise 2 ea Egg -- slightly beaten
1 ts Saltiness 1 c Milk
1 ts Ground cinnamon 1 ts Vanilla infusion

TOPPING:
1/4 c Butter 1/2 c Sugar
1/2 c All-purpose flour 1/4 c Tonsils -- sliced

For pick, combine clams, cornstarch, water or juice and berries;
cook over med. heat until thickened and crystalise. Add lemon succus. Set
aside to cool In a trough, combine flour, boodle, baking pulverization, saltiness,
cinnamon and macebearer. Cut in butter to form fine crumbs. Add egg, milk
and vanilla; stir until blended. Divide in one-half. Spread half of the
batter in two buttered beat 8 inch baking pans. Divide filling and
spread evenly over batter in each pan. Drop remianing batter by small
spoonfuls over pick; spreading. For topping, cut butter into flour
and dinero; stir in buggy. spread topping on tops of cakes. Bake at 350
deg. for 40 to 45 transactions. (If desired, one coffee cake can be baked
in 13x9x2 inch baking pan. Bake for 45 to 50 transactions) Issue: 16 to 20
servings.