BAKERS* BUNS.— Take bread sponge ready to mould into loaves, put it on a plate and set it away to rise for about 4 or 5 hrs., then add 1 cup bread dough, Y^ cup sugar, lard the size of an t^^, 1 beaten t^z, 1 cup lukewarm water✪ Bakers' Buns, and let rise about 3 hrs. more; make into buns and let rise 9 hours more. Bake in a slow oven. The bread is usually moulded in loaves about 10 in the morning. About 4 the cup of dough is light, then at 9 at night make into buns and bake in the morning for breakfast. — Mrs. C. E. Westing- hous, Mayfair, 111. VARIATION I. — At noon mix together 3 mashed potatoes, 1 teaspoon coffee sugar, 1 tablespoon flour, scald with 1 cup boiling COOK COUNTY COOK BOOK 85 ■water; when cool add 1/3 yeast cake, -which has been dissolved in 54 cup warm water. Let stand till night, then take 1 pt. sweet milk, 1 cup sugar, butter size of an egg, scald together and let cool. Then stir in yeast and flour enough to ^make a stiff batter; let rise until morning. In the morning mix down as for bread, let stand until light; mould into buns, let rise. Bake 20 minutes. — Mrs. M. Anthony, Des Plaines, 111. CHELSEA BUNS.— Mix with milk 1 cup flour, 1 teaspoon baking powder, 2 teaspoons shortening, 2 teaspoons cinnamon, salt, roll out a little over ^ of an inch thick, and spread over 1 tablespoon granulated sugar and 1 tablespoon butter beaten to a cream; roll up, cut off in length for buns, set on endg and bake in quick oven in 2 pairs, take 1 part and mix with all fruit; take l4 lb. butter and rnix into other half; line your pan bottom and sides with this, and then pack in the fruit mixture; wet the edges and put on top crust, prick all over with a fork and bake in a slow oven. Take from 1^ to 2 hrs. to bake. — Mrs. C. F. Adams, Frank- lin, 111. VARIATION I. — When making bread, reserve some dough from the last mixing. Roll out to about 1 inch thickness. Butter it generously and sprinkle with sugar and cinnamon. Roll up like jelly, roll and cut in about 1 inch thick; set in pan to rise and then bake,— ^Mrs- Almond Case, Palatine, 111. GERMAN BUNS.— Make a paste with 4 cups sifted flour, 1 teaspoon salt (small), 1 cup granulated sugar, 14 cup butter, % cup lard, 1 egg well beaten; mix with V2 milk, % water to a dough, 1 teaspoon soda, 2 teaspoons cream tartar. Filling. — 1 egg, 1 cup white or brown sugar, % cup flour, mix. Roll paste out, spread with filling and roll up like rolly-polly pudding; cut in slices cross- wise; leave softest part up in pan. Bake in quick oven. — Mrs. •Ma-ry Carpenter, Des Plaines, 111. HOT CROSS BUNS — Soak ^ yeast cake at noon, stir in a thin batter about 3 o'clock, then in the evening add a qt. of water and flour enough to make a thin batter. Set in a warm place to rise over night. At 4 in the morning add 2 eggs, ^ cup butter and lard mixed, 1 tablespoon salt✪ Hot Cross Buns, % cup sugar. Mix in a stiff dough fhe i^me ^ bread, Let rise dgftin and knead, When it rises Tn»)c« 86 BREAD into loaves and put in pans, let rise and bake in hot oven. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

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BAKERS* BUNS.— Take bread sponge ready to mould into loaves, put it on a plate and set it away to rise for about 4 or 5 hrs., then add 1 cup bread dough, Y^ cup sugar, lard the size of an t^^, 1 beaten t^z, 1 cup lukewarm water, and let rise about 3 hrs. more; make into buns and let rise 9 hours more. Bake in a slow oven. The bread is usually moulded in loaves about 10 in the morning. About 4 the cup of dough is light, then at 9 at night make into buns and bake in the morning for breakfast. — Mrs. C. E. Westing- hous, Mayfair, 111. VARIATION I. — At noon mix together 3 mashed potatoes, 1 teaspoon coffee sugar, 1 tablespoon flour, scald with 1 cup boiling COOK COUNTY COOK BOOK 85 ■water; when cool add 1/3 yeast cake, -which has been dissolved in 54 cup warm water. Let stand till night, then take 1 pt. sweet milk, 1 cup sugar, butter size of an egg, scald together and let cool. Then stir in yeast and flour enough to ^make a stiff batter; let rise until morning. In the morning mix down as for bread, let stand until light; mould into buns, let rise. Bake 20 minutes. — Mrs. M. Anthony, Des Plaines, 111. CHELSEA BUNS.— Mix with milk 1 cup flour, 1 teaspoon baking powder, 2 teaspoons shortening, 2 teaspoons cinnamon, salt, roll out a little over ^ of an inch thick, and spread over 1 tablespoon granulated sugar and 1 tablespoon butter beaten to a cream; roll up, cut off in length for buns, set on endg and bake in quick oven in 2 pairs, take 1 part and mix with all fruit; take l4 lb. butter and rnix into other half; line your pan bottom and sides with this, and then pack in the fruit mixture; wet the edges and put on top crust, prick all over with a fork and bake in a slow oven. Take from 1^ to 2 hrs. to bake. — Mrs. C. F. Adams, Frank- lin, 111. VARIATION I. — When making bread, reserve some dough from the last mixing. Roll out to about 1 inch thickness. Butter it generously and sprinkle with sugar and cinnamon. Roll up like jelly, roll and cut in about 1 inch thick; set in pan to rise and then bake,— ^Mrs- Almond Case, Palatine, 111. GERMAN BUNS.— Make a paste with 4 cups sifted flour, 1 teaspoon salt (small), 1 cup granulated sugar, 14 cup butter, % cup lard, 1 egg well beaten; mix with V2 milk, % water to a dough, 1 teaspoon soda, 2 teaspoons cream tartar. Filling. — 1 egg, 1 cup white or brown sugar, % cup flour, mix. Roll paste out, spread with filling and roll up like rolly-polly pudding; cut in slices cross- wise; leave softest part up in pan. Bake in quick oven. — Mrs. •Ma-ry Carpenter, Des Plaines, 111. HOT CROSS BUNS — Soak ^ yeast cake at noon, stir in a thin batter about 3 o'clock, then in the evening add a qt. of water and flour enough to make a thin batter. Set in a warm place to rise over night. At 4 in the morning add 2 eggs, ^ cup butter and lard mixed, 1 tablespoon salt, % cup sugar. Mix in a stiff dough fhe i^me ^ bread, Let rise dgftin and knead, When it rises Tn»)c« 86 BREAD into loaves and put in pans, let rise and bake in hot oven. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

The Cook County cook book