Buns
| 1 cup scalded milk | 1/2 teaspoon salt |
| 1/3 cup butter | 1/2 cup raisins stoned and cut in quarters |
| 1/3 cup sugar | |
| 1 yeast cake dissolved in | 1 teaspoon extract lemon |
| 1/4 cup lukewarm water | Flour, cinnamon |
Add one-half sugar and salt to milk; when lukewarm, add dissolved yeast cake and one and one-half cups flour; cover, and let rise until light; add butter, remaining sugar, raisins, lemon, and flour to make a dough; let rise, shape like biscuits, let rise again, and bake. If wanted glazed, brush over with beaten egg before baking.
Hot Cross Buns
| 1 cup scalded milk | 3/4 teaspoon cinnamon |
| 1/4 cup sugar | 3 cups flour |
| 2 tablespoons butter | 1 egg |
| 1/2 teaspoon salt | 1/4 cup raisins stoned and quartered, or |
| 1/2 yeast cake dissolved in | |
| 1/4 cup lukewarm water | 1/4 cup currants |
Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, cinnamon, flour, and egg well beaten; when thoroughly mixed, add raisins, cover, and let rise over night. In morning, shape in forms of large biscuits, place in pan one inch apart, let rise, brush over with beaten egg, and bake twenty minutes; cool, and with ornamental frosting make a cross on top of each bun.
Raised Muffins
| 1 cup scalded milk | 3/4 teaspoon salt |
| 1 cup boiling water | 1/4 yeast cake |
| 2 tablespoons butter | 1 egg |
| 1/4 cup sugar | 4 cups flour |
Add butter, sugar, and salt to milk and water; when lukewarm, add yeast cake, and when dissolved, egg well beaten, and flour; beat thoroughly, cover, and let rise over night. In morning, fill buttered muffin rings two-thirds full; let rise until rings are full, and bake thirty minutes in hot oven.
