Raspberry Buns

Ingredients

• 1/2 lb. flour
• 2 oz. butter or lard
• 2 oz. sugar
• 1/2 tea-spoonful carbonate soda
• 1 egg
• 1/2 tea-spoonful cream of tartar
• 1 tea-spoonful salt
• About 1/2 pint milk or buttermilk
• Raspberry jam

Method

1. 1

   Mix dry ingredients, rub in butter or lard lightly.

2. 2

   Beat egg, add a little milk, pour into flour, mix to a light dough.

3. 3

   Divide into eight equal parts, form into buns.

4. 4

   Make a hole in the centre of each, put in a little jam, draw the mixture over to cover the jam, place on a greased tin, brush lightly with beaten egg.

5. 5

   Bake in a moderate oven for about 20 minutes.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 17. The excerpt below is the record exactly as published.

I tea-spoonful salt. I oz. yeast. About \ pint lukewarm milk 1 egg. and water. 2 oz. butter. i tea-spoonful sugar. Method, — Mix flour and salt, rub in butter, mix yeast with sugar and a little warm milk ; pour into centre of the flour. Beat egg, add with more warm milk and water. Mix with a wooden spoon to a light dough. Beat well with the hand for lo minutes. Cover w^ith a w^arm cloth, set in a warm place to rise I hour. Form into cakes, allowing from 3^ to 4 oz. in each. Place on a greased tin, put in a warm place to rise about 20 minutes. Brush lightly over with milk, bake in a hot oven 10 to 15 minutes. When baked, brush over with warm butter. Note. — For currant tea cakes allow i oz. sugar and 2 oz. currants to each pound of flour. Swiss Buns 1 lb. flour. 2 oz. sugar. 1 oz. yeast. 2 OZ. butter. 2 oz. finely chopped candied peel. I tea-spoonful salt. \ pint lukewarm milk or milk and water. Method, — Mix flour, salt, and sugar in a bowl, rub in butter, add candied peel. Mix yeast with i tea-spoonful of sugar and a little warm milk ; pour into centre of the flour. Beat egg, add with rest of milk, and mix to a rather soft dough. Cover and set aside to rise for i hour. Form into buns, place on a greased tin, set to rise again for 20 minutes. Brush over with beaten egg, and bake in a quick oven 15 to 20 minutes. Remove from oven and brush over w^ith transparent icing. Sultana Scones 1 lb. flour. 2 oz. lard. 2 oz. sugar. 2 oz. sultanas. I tea-spoonful salt. I tea-spoonful carbonate soda. I tea- spoonful cream of tartar. About \ pint milk or buttermilk. CAKES, ETC 39 MetJiod, — Mix flour, salt, carbonate of soda, cream of tartar in a bowl, rub in lard lightly, add sugar, and sultanas cleaned and picked, mix to a soft dough with milk or butter- milk. Divide mixture into two parts, form each part into a cake, press out to about \ inch thick on a greased baking- sheet Mark twice across with the back of a knife, brush lightly with egg, and bake in a quick oven about 20 minutes. Raspberry Buns \ lb. flour. 2 oz. butter or lard. 2 oz. sugar. \ tea-spoonful carbonate soda. I egg. \ tea-spoonful cream of tartar. Raspberry jam

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