Ingredients.—To every 2 lbs. of flour allow 6 ozs. of moist sugar, 1 oz. of yeast, ½ a pint of milk, ½ aof butter, 1 pint of tepid milk.
Method.—Put the flour into a basin, mix the sugar well with it, make a well in the centre, and stir in the yeast and ½ pint of milk (which should be lukewarm), with enough of the flour to make it the thickness of cream. Cover the basin over with a cloth, and let the sponge rise in a warm place, which will be accomplished in about 1½ hours. Melt the butter, but do not allow it to oil; stir it into the other ingredients, using a little more milk if necessary, and make the whole into a soft dough. Mould it into buns about the size of an egg; then lay them in rows quite 3 inches apart; set them again in a warm place until they have risen to double their size; then put them into a good brisk oven, and when they are done wash them over with a little milk. From 15 to 20 minutes will be required to bake them nicely. These buns may be varied by adding a few currants, candied peel or caraway seeds to the other ingredients. The above mixture also answers for hot cross buns, by putting a little ground mixed spice, and by pressing a tin mould in the form of a cross in the centre of the bun.
Time.—15 to 20 minutes to bake. Average Cost, 1d. each. Sufficient to make 24 buns.
Ingredients.—2 ozs. of castor sugar, 1 egg, 1½ ozs. of ground rice, 2 ozs. of butter, 1½ ozs. of currants, a few thin slices of candied peel, flour, ½ a dessertspoonful of baking-powder.
Method.—Whisk the egg, stir in the sugar, and beat these ingredients well together; beat the butter to a cream, stir in the ground rice, currants, and candied peel, then the beaten eggs and sugar, and as much flour as will make it of such a consistency that it may be rolled into 7 or 8 balls. Put these on to a buttered tin, and bake them from ½ to ¾ of an hour. The buns should be put into the oven immediately, or they will become heavy. The oven should be moderately heated.
Time.—½ to ¾ of an hour. Average Cost, 6d. Sufficient to make 7 or 8 buns.
Ingredients.—½ a lb. of ground sweet almonds, ½ an oz. of pounded bitter almonds, 6 ozs. of castor sugar, 3 ozs. of butter, 14 ozs. of flour, 6 eggs, essence of lemon.