These buns are eminently suitable for serving with the morning coffee. SWISS BUNS. These are made from the same mixture, or dough, as the Tea Cakes, the only difference being their size and shape, and the fact that they are finished off with water icing on top. To make the Swiss Buns, have ready the dough as directed in Tea Cakes, divide it into pieces 2 ozs. each, mould these up into finger-shaped rolls about four inches long ; place these side by side, but only just barely touching each other, on a warm greased baking sheet, and allow them to rise until very light. Bake in a hot oven .(425° F.) about fifteen minutes. 141 Allow them to cool on the tin after they are baked. Run a small quantity of water icing on the top of each, and they are ready for serving. ITALIAN BUNS. These are made from the same dough as Sally Lunns, but with the addition of almond paste and water icing. To make them, have ready the dough divided into 2 ozs. pieces, mould them up like an ordinary bun, and place them well apart on a warm greased baking sheet to rise. When about half risen, make a hollow in the centre of each by pressing it down with the thumb. Put a small piece of almond paste, which has previously been coloured pink with a little cochineal, in each hollow centre, allow them to fully rise, and bake in a hot oven (425° F.) about fifteen minutes. Allow to cool, and then run a little water icing around the top of each before serving. STEAM BREAD AND BUN PROVER. This apparatus is designed so that a sufficient quantity of wet steam may be sprayed inside, so that bread, rolls, or fermented buns, after being moulded into shape and placed on the sheet tins, can be proved equally as well before baking as they are proved at the bakers’ establishments ashore. Wet steam has the effect of keeping the surface of the dough moist, m addition to giving the required warmth, with the result that the buns or bread, after being baked, is thin and has also a good rich colour. 142 GINGERBREAD. 4 lbs. flour x teaspoonful pimento or allspice 1 teaspoonful mixed spice 1 oz. bi-carbonate of soda 1 teaspoonful ground ginger lb. brown sugar 1 lb. treacle 4 pint water \ lb. butter or 7 ozs. of lard✪ Gingerbread Rub the buttei or lard into the flour ; add the spice, pimento, ginger, and bi-carbonate of soda. Mix the sugar and water together and then mix in the treacle. Use this liquid to make up the flour, etc., into a soft dough. Put this dough into a well-greased baking tin so that it will be about half-an-inch thick. Bake this in a slow oven (350° F.) for about 30 minutes. Remove the tin from the oven and allow the gingerbread to go cold in the tin. Then cut it into blocks about three inches square and serve. OPEN JAM TART. 1 lb. flour 6 ozs. lard 4 teaspoonful baking powder pinch salt cold water -5- lb. jam.✪ Open Jam Tart Rub the lard into the flour, add the salt and baking powder, and make this into a paste with cold water. Have ready greased two enamelled plates about 9 inches in diameter. Divide the paste in halves and roll out each half rather large.! than the plates. Put this paste on the plates, trim it off round the edge and spi'ead each of them with jam. Decorate the tops neatly with the paste trimmings, which must have been previously rolled out and cut into neat shapes, and then bake in the bottom of a sharp oven about 20 minutes.

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These buns are eminently suitable for serving with the morning coffee. SWISS BUNS. These are made from the same mixture, or dough, as the Tea Cakes, the only difference being their size and shape, and the fact that they are finished off with water icing on top. To make the Swiss Buns, have ready the dough as directed in Tea Cakes, divide it into pieces 2 ozs. each, mould these up into finger-shaped rolls about four inches long ; place these side by side, but only just barely touching each other, on a warm greased baking sheet, and allow them to rise until very light. Bake in a hot oven .(425° F.) about fifteen minutes. Allow them to cool on the tin after they are baked. Run a small quantity of water icing on the top of each, and they are ready for serving. ITALIAN BUNS. These are made from the same dough as Sally Lunns, but with the addition of almond paste and water icing. To make them, have ready the dough divided into 2 ozs. pieces, mould them up like an ordinary bun, and place them well apart on a warm greased baking sheet to rise. When about half risen, make a hollow in the centre of each by pressing it down with the thumb. Put a small piece of almond paste, which has previously been coloured pink with a little cochineal, in each hollow centre, allow them to fully rise, and bake in a hot oven (425° F.) about fifteen minutes. Allow to cool, and then run a little water icing around the top of each before serving. STEAM BREAD AND BUN PROVER. This apparatus is designed so that a sufficient quantity of wet steam may be sprayed inside, so that bread, rolls, or fermented buns, after being moulded into shape and placed on the sheet tins, can be proved equally as well before baking as they are proved at the bakers’ establishments ashore. Wet steam has the effect of keeping the surface of the dough moist, m addition to giving the required warmth, with the result that the buns or bread, after being baked, is thin and has also a good rich colour. GINGERBREAD. 4 lbs. flour x teaspoonful pimento or allspice 1 teaspoonful mixed spice 1 oz. bi-carbonate of soda 1 teaspoonful ground ginger lb. brown sugar 1 lb. treacle 4 pint water \ lb. butter or 7 ozs. of lard Rub the buttei or lard into the flour ; add the spice, pimento, ginger, and bi-carbonate of soda. Mix the sugar and water together and then mix in the treacle. Use this liquid to make up the flour, etc., into a soft dough. Put this dough into a well-greased baking tin so that it will be about half-an-inch thick. Bake this in a slow oven (350° F.) for about 30 minutes. Remove the tin from the oven and allow the gingerbread to go cold in the tin. Then cut it into blocks about three inches square and serve. OPEN JAM TART. 1 lb. flour 6 ozs. lard 4 teaspoonful baking powder pinch salt cold water -5- lb. jam. Rub the lard into the flour, add the salt and baking powder, and make this into a paste with cold water. Have ready greased two enamelled plates about 9 inches in diameter. Divide the paste in halves and roll out each half rather large.! than the plates. Put this paste on the plates, trim it off round the edge and spread each of them with jam. Decorate the tops neatly with the paste trimmings, which must have been previously rolled out and cut into neat shapes, and then bake in the bottom of a sharp oven about 20 minutes.

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