LONDON BUNS.—Two pounds flour, $ pound white sugar, $ pound butter, 2 pounds stoned raisins, 4 teaspoons baking powder, a few drops essence lemon, 2 eggs, 14 tea- cups milk, a little candied peel cut into strips. Rub butter into flour, add peel, sugar, raisins and baking powder. Beat eggs well, take out enough egg to brush over buns, add essence and milk to the egys, add cther mixture, making a rather stiff dough ; mix witha wooden spoon. Put mixture by spoonfuls into well-buttered tins, brushing each bun over with egg. Stick a small piece of lump sugar on the top of each and cook in a quick oven for $ hour. Mrs. HARRISON. BUNS.—One cup of yeast, 3 cups of warm milk, 3 cups of sugar, and a little flour to make a thin batter. Let rise over night; in the morning add 1 cup melted butter, a little salt, $ teaspoon saleratus, currants or ‘raisins. Let it rise again before moulding, then roll and cut as biscuit ; let rise again, and bake. When taken from the 116 BREAD, BISCUITS AND ROLLS. oven, brush over with a little sugar dissolved in milk. Mrs. J. K. Ross. CURRANT BUNS.—Two potatoes, 14 pints flour, 1 pint water strained from the potatoes, 1 teacup yeast. Mash the potatoes with the flour, mix the hot potato water in, when cool enough, stirin the yeast and let it stand in warm place for 4 or 5 hours, then add the following: 4 teacup lard worked into 1 pound flour, then mix in the sponge and work for a little time, add 3 teacups sugar and 1 of currants, then flour until right thickness. Let rise til] next morn- ing. L. T. WHISH. BUNS.—Size coffee-cup dough. Make much stiffer than for bread. Let rise quite light, roll about 4 inch thick, spread with butter or dripping, sugar and currants. Roll together and cut in small pieces; close at ends to keep in fruit. Place in well-buttered tins to get very light. Bake in a hot oven for 20 minutes. Miss Mary Ross. LEMON BISCUIT.—Mix 2 cups white sugar with 1 cup lard, 2 eggs beaten with 1 teaspvon oil of lemon, 4 tea- spoon salt, 14 cups sweet milk and 2 tablespoons powdered ammonia dissolved in the milk. Add all the flour you can mix, roll out, cut, and bake quickly. EpNA FREEK,. MUFFINS.—One cup sweet milk, 1 ege, 1 tablespoon sugar, 2 cups flour, 1 teaspoon cream tartar, $ teaspoon soda, butter size of an ege. Bake in quick oven in muffin tins. Mrs. Justin EDWARDS, MUFFINS.—One pound flour, 2 tablespoons sugar, 6 teaspoons baking powder, 2 eggs, $ cup butter, 2 cups sweet milk. Mix flour, sugar and baking powder, flake in butter, beat eggs and add milk. This will make 1 dozen muffins. Bake 20 minutes in a quick oven. Miss D. BREAD, BISCUITS AND ROLLS. 147 GRAHAM FLOUR MUFFINS.—-One tablespoon but- ter, $ cup brown sugar, 2 eggs, 2 cups sour milk or butter- milk, small teaspoon soda, a little grated nutmeg, salt, flour enough to thicken. H. CARLEY. MUFFINS.—One egg beaten, 1 cup milk, 1 cup flour, 2 teaspoons baking powder. 1 good teaspoon melted butter, anda little salt. Beat egg and milk together, then add flour, butter and powder. ANNIE F. DYMENT. PUFFS.—Two eggs, 2 cups flour, 2 cups milk✪ Puffs, 1 table- spoon butter. Mix eggs and 1 cup milk, then flour, then add second cup of milk and butter melted. Bake 35 min- utes in a moderately hot oven. Miss D. A. WILLIAMS. MUFFINS.—Two tablespoons sugar, | tablespoon but- ter, 1 cup sweet milk, 3 teaspoons baking powder, 2 eggs, flour to make a stiff batter. Bake 20 minutes in a quick oven. Mrs. WIL R. Kina. POTATO SPONGE.—Set the night before a small quantity of dough as for bread, enough to fill an ordinary pudding dish, in which has been mixed 3 small potatoes. In the morning mix it with a little flour and 2 more potatoes, 1 beaten egg, butter size of an egg, 1 dessertspoon sugar✪ Potato Sponge. Roll out 1 inch thick, cut in squares and leave to rise } of an hour. Bake 20 minutes, Mrs. JOHN ARDAGH.

AI-modernized reading of the original text

LONDON BUNS.—Two pounds flour, $ pound white sugar, $ pound butter, 2 pounds stoned raisins, 4 teaspoons baking powder, a few drops essence lemon, 2 eggs, 14 teacups milk, a little candied peel cut into strips. Rub butter into flour, add peel, sugar, raisins and baking powder. Beat eggs well, take out enough egg to brush over buns, add essence and milk to the egys, add other mixture, making a rather stiff dough ; mix witha wooden spoon. Put mixture by spoonfuls into well-buttered tins, brushing each bun over with egg. Stick a small piece of lump sugar on the top of each and cook in a quick oven for $ hour. Mrs. HARRISON. BUNS.—One cup of yeast, 3 cups of warm milk, 3 cups of sugar, and a little flour to make a thin batter. Let rise over night; in the morning add 1 cup melted butter, a little salt, $ teaspoon saleratus, currants or ‘raisins. Let it rise again before moulding, then roll and cut as biscuit ; let rise again, and bake. When taken from the oven, brush over with a little sugar dissolved in milk. Mrs. J. K. Ross. CURRANT BUNS.—Two potatoes, 14 pints flour, 1 pint water strained from the potatoes, 1 teacup yeast. Mash the potatoes with the flour, mix the hot potato water in, when cool enough, stirin the yeast and let it stand in warm place for 4 or 5 hours, then add the following: 4 teacup lard worked into 1 pound flour, then mix in the sponge and work for a little time, add 3 teacups sugar and 1 of currants, then flour until right thickness. Let rise til] next morn- ing. L. T. WHISH. BUNS.—Size coffee-cup dough. Make much stiffer than for bread. Let rise quite light, roll about 4 inch thick, spread with butter or dripping, sugar and currants. Roll together and cut in small pieces; close at ends to keep in fruit. Place in well-buttered tins to get very light. Bake in a hot oven for 20 minutes. Miss Mary Ross. LEMON BISCUIT.—Mix 2 cups white sugar with 1 cup lard, 2 eggs beaten with 1 teaspoon oil of lemon, 4 teaspoon salt, 14 cups sweet milk and 2 tablespoons powdered ammonia dissolved in the milk. Add all the flour you can mix, roll out, cut, and bake quickly. EpNA FREEK,. MUFFINS.—One cup sweet milk, 1 egg, 1 tablespoon sugar, 2 cups flour, 1 teaspoon cream tartar, $ teaspoon soda, butter size of an ege. Bake in quick oven in muffin tins. Mrs. Justin Edwards, MUFFINS.—One pound flour, 2 tablespoons sugar, 6 teaspoons baking powder, 2 eggs, $ cup butter, 2 cups sweet milk. Mix flour, sugar and baking powder, flake in butter, beat eggs and add milk. This will make 1 dozen muffins. Bake 20 minutes in a quick oven. Miss D. GRAHAM FLOUR MUFFINS.—-One tablespoon but- ter, $ cup brown sugar, 2 eggs, 2 cups sour milk or buttermilk, small teaspoon soda, a little grated nutmeg, salt, flour enough to thicken. H. CARLEY. MUFFINS.—One egg beaten, 1 cup milk, 1 cup flour, 2 teaspoons baking powder. 1 good teaspoon melted butter, anda little salt. Beat egg and milk together, then add flour, butter and powder. ANNIE F. DYMENT. PUFFS.—Two eggs, 2 cups flour, 2 cups milk, 1 tablespoon butter. Mix eggs and 1 cup milk, then flour, then add second cup of milk and butter melted. Bake 35 minutes in a moderately hot oven. Miss D. A. WILLIAMS. MUFFINS.—Two tablespoons sugar, | tablespoon butter, 1 cup sweet milk, 3 teaspoons baking powder, 2 eggs, flour to make a stiff batter. Bake 20 minutes in a quick oven. Mrs. WIL R. Kina. POTATO SPONGE.—Set the night before a small quantity of dough as for bread, enough to fill an ordinary pudding dish, in which has been mixed 3 small potatoes. In the morning mix it with a little flour and 2 more potatoes, 1 beaten egg, butter size of an egg, 1 dessertspoon sugar. Roll out 1 inch thick, cut in squares and leave to rise } of an hour. Bake 20 minutes, Mrs. JOHN ARDAGH.

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Royal Victoria cook book