3342.—LEMON BUNS. (Fr.—Baba au Citron.)
Ingredients.—¼ of a lb. of butter, ½ a lb. of sugar, 1 lb. of flour, 2 eggs, ¼ of an oz. of ammonia, ½ a teacupful of milk, a few drops of essence of lemon.
Method.—Put the ammonia into a mortar and rub it down in the milk. Weigh the flour on to the board, make a bay, put in the sugar and butter, add a few drops of essence of lemon, and rub the ingredients together till smooth; then add the eggs and dissolved ammonia, wet up into a smooth paste, divide it into 3-oz. pieces, flatten it out, wash it over with milk, turn it over on to castor sugar, place the buns on to greased baking tins, lay a slice of lemon-peel on the top, and bake in a warm oven.
Time.—1 hour, to bake. Average Cost, 1s. Sufficient for 10 large buns.
3343.—LIGHT BUNS.
Ingredients.—1½ teaspoonfuls of baking-powder, 1 lb. of flour, 2 ozs. of butter, 2 ozs. of castor sugar, ¼ of a lb. of currants or sultanas—if liked, a few caraway seeds—½ a pint of cold new milk, 1 egg (which can be omitted).
Method.—Rub the baking-powder and flour together through a fine sieve; work the butter into the flour; add the sugar, currants, and caraway seeds, when the flavour of the latter is liked. Mix all these ingredients well together; make a hole in the middle of the flour, and pour in the milk mixed with the egg, which should be well beaten; mix quickly, and set the dough with a fork on baking-tins, and bake the buns for about 20 minutes.
This mixture makes a very good cake, but if put into a tin should be baked for 1½ hours. The same quantity of flour and baking-powder, with ½ a pint of milk and a little salt, will make either bread or teacakes if wanted quickly.
Time.—20 minutes for the buns; if made into a cake, 1½ hours. Average Cost, 10d. Sufficient to make about 12 buns.
3344.—MADEIRA BUNS.
Ingredients.—½ a lb. of butter, 2 eggs, 14 ozs. of flour, 6 ozs. of castor sugar, ½ a teaspoonful of ground ginger, ½ a dessertspoonful of caraway seeds, a little nutmeg, ½ wineglassful of sherry.
Method.—Put the butter and castor sugar into a clean basin, and set it on top of the stove to soften. Then beat to a cream with a wooden spoon; add in the eggs, one at a time, beating up well after each. Then add the flour, spices, and caraway seeds, and moisten with the wine. Divide the batter out into some greased patty-pans, put them on a baking tin and bake in a moderately hot oven for 25 to 30 minutes.
Time.—About 50 minutes to 1 hour. Average Cost, 1s. 6d. Sufficient to make 12 buns.
