Buns

Ingredients

• Size coffee-cup dough
• spread with butter or dripping
• sugar
• currants

Method

1. 1

   Make much stiffer than for bread.

2. 2

   Let rise quite light, roll about 4 inches thick, spread with butter or dripping, sugar, and currants.

3. 3

   Roll together and cut in small pieces; close at ends to keep in fruit.

4. 4

   Place in well-buttered tins to get very light.

5. 5

   Bake in a hot oven for 20 minutes.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 44. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.