Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

Take plain Bun dough, or from No. 977. Mold up in round pieces on the bench, give some proof, flatten with the rolling pin or by hand. Place a little good fruit jam in the centre, and pinch up the sides to enclose the jam. Set on pans so they touch in baking, let prove some and brush with melted butter; put back to finish proving. Bake in a good heat. When done, brush again with butter, and dust with a mixture of powdered sugar and cinnamon. 987.— MARTHA WASHINGTON BUNS. Take from Standard dough No. 977. Roll out in strips about six inches wide, and not more than half an inch thick. Spread along the centre some of the Nut filling No. 115 or No. 116. Roll up, or fold the sides over the filling and form a long round strand about the thickness of a finger. Cut the strand in fourinch pieces, set on pans to touch, brush the sides with butter so as to separate nicely when baked; prove, wash with a thin egg-wash, sprinkle with coarse sugar, and bake to a nice color. 988.— COCOANUT BUNS. Add to five pounds of Bun dough; one pound of fresh grated cocoanut, and flavor vanilla. Mold up in small pointed loaves, set single, prove, and bake in a good heat. Take some shredded cocoanut and brown to a light color in the oven. When the buns are baked and while warm, ice the buns and sprinkle with some of the browned cocoanut while the icing is soft. 989.— CARAWAY BUNS. ANISE SEED BUNS. Add to some Bun dough caraway seeds or anise; flavor with lemon extract, or use grated lemon rind. Mold in round or oval pieces, set on pans single, let prove, wash with egg-wash, and bake in a good heat. 990.— ENGLISH BATH BUNS. Bath buns are one of the old-time English buns and are made in several ways; they are made plain, or with fruit and peel; they are made in round shape; but often are dropped on pans in a rough way, which makes them look like rock cakes. They are washed with eggs and sprinkled with crushed pieces of loaf sugar before baking. Add to the Rusk mixture No. 972 or No. 973, eight ounces of flnely-chopped lemon or citron peel (currants may also be added), and set on pans as indicated above, and bake in medium heat. 991.— BATH BUNS, PLAIN. Take four pounds of flour, one pound of sugar, one pound of butter, four ounces of yeast, five eggs, three pints of milk, one pound of peel and currants. Set a slack sponge with the milk, yeast and three pounds of the flour. When ready, make a smooth dough with the rest of the flour, and add the other ingredients. Let prove up half, then drop on greased pans rather rough-shaped, in two-ounce pieces, single. Let prove, wash with a good egg-wash and sprinkle with a coarse granulated or crushed loaf sugar, and bake in medium heat. 992.— EUSK. Rusks are made very much like the buns; but they are generally made of a richer dough, which contains more butter and eggs, but less sugar. Fruit is not used in Rusks, but caraway and anise seeds are added, also almonds. The Rusks are set on pans and baked single, and also set close and baked in squares. Some bakers make them in the shape of a long Parker House or pocket-book roll, and cut the folded side with scissors or knife before proving, which looks pretty when baked. Take the French Brioche No. 939, or use mixtures Nos. 972 and 973, as directed. Rusks are often used toasted like the following Zwieback, but should be a day old. 993.— ZWIEBACK.