not attempt to make buns with it, as they will never be light.
Buns may be made in a plainer way, with the following ingredients, mixed in the above manner.
Half a pound of flour, sifted into a pan.
A quarter of a pound of flour, sifted in a plate, and set aside to sprinkle in at the last.
Three eggs, well beaten.
A quarter of a pound of powdered sugar.
Three wine-glasses of milk.
A wine-glass and a half of the best yeast.
A large tea-spoonful of powdered cinnamon.
A quarter of a pound of butter, cut up, and warmed in the milk.
RUSK.
A quarter of a pound of powdered sugar.
A quarter of a pound of fresh butter.
One pound of flour, sifted.
One egg.
Three wine-glasses of milk.
A wine-glass and a half of the best yeast.
A table-spoonful of rose-water.
A tea-spoonful of powdered cinnamon.
Sift your flour into a pan. Cut up the butter in the milk, and warm them a little, so as to soften the butter, but not to melt it entirely. Beat your egg; then pour the milk and butter into your pan of flour, then the egg, then the rose-water and spice, and lastly the yeast. Stir all well together with a knife.
Spread some flour on your pasteboard: lay the dough on it, and knead it well. Then divide it into small pieces of an equal size, and knead each piece into a little thick round cake. Butter an iron pan lay the cakes in it, and set them in a warm place to rise. Prick the tops with a fork. When they are quite light, bake them in a moderate oven.
