Milk Buns

Ingredients

• 2 cups new milk
• 1 cup of granulated sugar
• 1 heaping tablespoon lard
• 1/2 yeast cake

Method

1. 1

   Boil milk, stir in sugar and lard, cool, add yeast and flour to make a batter, let rise, mix as stiff as soft bread, roll out, cut, and bake.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 55. The excerpt below is the record exactly as published.

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. IRISH BUNS.— Put 2 cups flour in dish, 1 tablespoon of but- ter, 2 teaspoons of baking powder and a little salt, rub well to- gether, beat an egg in a cup, fill up with sweet milk; stir into flour; then drop into a hot greased pan. Bake 20 minutes in a hot oven. — Mrs. Julius Casper, Wheeling, 111, MILK BUNS. — Let 2 cups new milk come to a boil, then stir in 1 cup of granulated sugar and 1 heaping tablespoon lard

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