_Ingredients_--16 oz. of flour. ½ oz. of yeast. ½ pint of milk. 2 oz. of sugar. 2 oz. of sultanas. 2 oz. of butter. 1 egg.
_Method._--Put ten ounces of the flour into a basin.
Mix the yeast smoothly with the milk, which should be made tepid.
Beat for five minutes, and set to rise in a warm place for about two hours.
Then beat in the remainder of the flour, sultanas, sugar, butter, and the egg.
Place them on a floured tin, and let them rise for ten minutes.
Bake in a very quick oven for about five minutes until nicely coloured.
Boil half an ounce of sugar with half a gill of water, and brush the buns over with this to glaze them.
_Ingredients_--½ quartern of dough. ¼ lb. of currants. ¼ lb. of moist sugar. ¼ lb. of clarified dripping.
Beat in the dripping, sugar, and currants.
Place in a greased tin, and set to rise for one hour.
_Ingredients_--½ lb. of flour. 3 oz. of butter. 3 oz. of candied peel. Grated rind of a lemon. 1 egg. A little milk. One teaspoonful of baking powder. 3 oz. of sugar.
_Method._--Rub the butter into the flour.
Add the sugar, grated lemon rind, baking powder, and the candied peel chopped small.
Mix with the egg, well beaten, and the milk.
Put it in little heaps on a greased baking-tin.
Bake in a quick oven for about fifteen minutes.
_Ingredients_--¼ lb. of butter. ¼ lb. of castor sugar. 6 oz. of flour. 1 egg.
Roll out, and cut into small round cakes with a cutter.
Bake in a moderate oven from fifteen to twenty minutes.
_Ingredients_--7 oz. of flour. 3 oz. of oatmeal. 3 oz. of castor sugar. 3 oz. of lard, dripping, or butter. ¼ teaspoonful of baking powder. 1 egg. 1 tablespoonful of water.
_Method._--Put the flour, oatmeal, sugar, and baking-powder into a basin.
Mix them with the fat melted, and the egg beaten with the water.
Bake in a moderate oven for about twenty minutes.
_Ingredients_--¼ lb. of flour. 1 oz. of castor sugar. 2 oz. of butter.
_Method._--Put the flour and sugar into a basin.
Roll out, cut the paste into cakes with a knife, and bake for half an hour.
_Ingredients_--¾ lb. of flour. 1½ gill of milk. 1 oz. of butter. 1 egg. ½ oz. of German yeast.
_Method._--Put the flour into a basin, and rub the butter into it.
Make the milk tepid, and blend it with the yeast.