hollow in it with your knuckles, pour a teaspoonful of yeast,
dissolved in a teacupful of tepid milk, into this, mixing
into it a little flour from the sides, then cover and let it
rise near the fire. Meanwhile, cream Ooz. of butter, or use
5oz. or 6oz. of clotted or thick cream, beat it up lightly
with four whole eggs and a little flavouring to taste, and
add this to the flour when well risen. Work the whole
well together, again let it rise for an hour or so, and, when
well risen, put little balls of this dough on to well buttered
baking tins, 2in. to 3in. apart (being light these drop into
bun shape', brush each over with egg and milk beaten up
together, dust with roughly crushed loaf sugar, and bake
in a moderate oven.
Currant or “Penny.”- — To half a gallon of water
at 94° Fahr. add lib. moist sugar and ooz. German yeast.
When this is all thoroughly dissolved, mix in well 7^1b. of
flour. Let this rise, then add lib. lard and butter, 2oz.
salt, and washed and dried currants to taste. Let it all
rise again for half an hour in a warm place, then weigh it
off in 2oz. or 3oz. buns, wash them over with egg, and bake.
(This is a trade recipe.)
Eggless. — Work2oz. butter, or clarified dripping,
into a full pint of light, well risen bread dough, with two
heaped tablespoonfuls of sugar, and grated nutmeg to
taste. Let this all rise for an hour, then turn it on to a
well-floured board and knead it till it is full of air bubbles
and is elastic to the touch. Again let it rise for an hour,
126 BREAD, CAKES, AND BISCUITS.
then knead it once more and make up in small balls with
your floured hands. Put these balls on a buttered baking
sheet, flatten slightly with the palm of your hand, butter
the edges a little in case they touch, and again let them
rise for an hour. Bake twenty minutes in a quick oven,
brush the top over with sugar syrup, and dust well with
coarsely crushed sugar.
Buns, Ginger. — Cream |lb. of butter with ^lb. of sugar,
then add half a nutmeg (grated) and a tablespoonful of
ground ginger ; when this is thoroughly mixed, beat in two
eggs, then lib. of flour, and sufficient milk to make it a nice
workable paste✪ Ginger Buns. Roll it out about Jin. thick, cut it into
buns, sprinkle the tops with roughly crushed suga”, set
them on a baking sheet, and bake in a quick oven.
Hot Cross. — Rub Jib. of butter, or clarified
dripping, into 21b. of flour, then work in Jib. of sugar and
Joz. of ground cinnamon, and the same of mace, if liked ;
now mix up 2oz. German yeast, with rather more than a
pint of tepid milk, and two whole raw eggs lightly beaten
together. When well mixed, add this to the flour, &c., and
knead it all to a light dough ; put this into a basin, cover
with a clean cloth doubled, and set the pan in a warm place
for two hours till the dough has risen well. Now add, if
liked, 4oz. well washed and dried currants, shape the dough
into I'ound buns, put them on a buttered tin, mark them
with a knife in a cross, and again let them rise for ten or
fifteen minutes, when you brush them over with milk, and
bake in a sharp oven for fifteen to twenty minutes. Plain
buns are made in the same way, only omitting the spice
and the cross mark. If preferred, Joz. mixed spice may be
used instead of the cinnamon and mace.
Half pint water, three-quarters pint milk, two ✪ Buns
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Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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hollow in it with your knuckles, pour a teaspoonful of yeast,
dissolved in a teacupful of tepid milk, into this, mixing
into it a little flour from the sides, then cover and let it
rise near the fire. Meanwhile, cream Ooz. of butter, or use
5oz. or 6oz. of clotted or thick cream, beat it up lightly
with four whole eggs and a little flavouring to taste, and
add this to the flour when well risen. Work the whole
well together, again let it rise for an hour or so, and, when
well risen, put little balls of this dough on to well buttered
baking tins, 2in. to 3in. apart (being light these drop into
bun shape', brush each over with egg and milk beaten up
together, dust with roughly crushed loaf sugar, and bake
in a moderate oven.
Currant or “Penny.”- — To half a gallon of water
at 94° Fahr. add lib. moist sugar and ooz. German yeast.
When this is all thoroughly dissolved, mix in well 7^1b. of
flour. Let this rise, then add lib. lard and butter, 2oz.
salt, and washed and dried currants to taste. Let it all
rise again for half an hour in a warm place, then weigh it
off in 2oz. or 3oz. buns, wash them over with egg, and bake.
(This is a trade recipe.)
Eggless. — Work2oz. butter, or clarified dripping,
into a full pint of light, well risen bread dough, with two
heaped tablespoonfuls of sugar, and grated nutmeg to
taste. Let this all rise for an hour, then turn it on to a
well-floured board and knead it till it is full of air bubbles
and is elastic to the touch. Again let it rise for an hour,
126 BREAD, CAKES, AND BISCUITS.
then knead it once more and make up in small balls with
your floured hands. Put these balls on a buttered baking
sheet, flatten slightly with the palm of your hand, butter
the edges a little in case they touch, and again let them
rise for an hour. Bake twenty minutes in a quick oven,
brush the top over with sugar syrup, and dust well with
coarsely crushed sugar.
Buns, Ginger. — Cream |lb. of butter with ^lb. of sugar,
then add half a nutmeg (grated) and a tablespoonful of
ground ginger ; when this is thoroughly mixed, beat in two
eggs, then lib. of flour, and sufficient milk to make it a nice
workable paste. Roll it out about Jin. thick, cut it into
buns, sprinkle the tops with roughly crushed suga”, set
them on a baking sheet, and bake in a quick oven.
Hot Cross. — Rub Jib. of butter, or clarified
dripping, into 21b. of flour, then work in Jib. of sugar and
Joz. of ground cinnamon, and the same of mace, if liked ;
now mix up 2oz. German yeast, with rather more than a
pint of tepid milk, and two whole raw eggs lightly beaten
together. When well mixed, add this to the flour, &c., and
knead it all to a light dough ; put this into a basin, cover
with a clean cloth doubled, and set the pan in a warm place
for two hours till the dough has risen well. Now add, if
liked, 4oz. well washed and dried currants, shape the dough
into I'ound buns, put them on a buttered tin, mark them
with a knife in a cross, and again let them rise for ten or
fifteen minutes, when you brush them over with milk, and
bake in a sharp oven for fifteen to twenty minutes. Plain
buns are made in the same way, only omitting the spice
and the cross mark. If preferred, Joz. mixed spice may be
used instead of the cinnamon and mace.
Half pint water, three-quarters pint milk, two