BUNS (1).

1 lb. flour, 1/4 lb. sugar, 4 oz. currants, 2 oz. butter, or vege-butter, 1 teacupful of milk, 1 oz.  French yeast, 2 eggs, a little salt.  Mix the flour, sugar, salt, and currants in a basin, warm the butter and milk slightly, mix it smoothly with the yeast, then add the eggs well beaten; pour this on the flour, stirring well together till it is all moistened; when thoroughly mixed, set it to rise by the fire for 1/2 hour; make into buns, set to rise by the fire for 10 minutes, brush the tops over with egg, and bake from 10 to 15 minutes.

BUNS (2).

1/2 pint water, 1/2 pint milk, 1 oz. yeast, 1 oz. sugar, 6 oz.  Allinson’s wholemeal, 1 egg (not necessary).  Warm water and milk to 105 degrees, dissolve sugar and yeast in it and stir in the meal, leave well covered up in a warm place for 45 minutes.  Then have ready 1 3/4 lbs.  Allinson’s wholemeal, 1/4 lb. vege-butter, 5 oz. sugar, 1/2 lb. currants, pinch of salt.  Melt down vege-butter to oil, make bay of meal, sprinkle currants round, stir the sugar and salt with the ferment till dissolved, then mix in the melted butter and make up into a dough with the meal and currants.  Keep in warm place for 45 minutes, then knock gas out of dough and leave 1/2 hour more; shape buns, place on warm greased tin, prove 15 minutes and bake in moderately warm oven for 20 minutes.

BUNS (PLAIN).

1 lb. flour, 6 oz. butter, or vege-butter, 1/4 lb. sugar, 1 egg, 1/4 pint milk, 15 drops essence of lemon.  Warm the butter without oiling it, beat it with a wooden spoon, stir the flour in gradually with the sugar, and mix the ingredients well together; make the milk lukewarm, beat up with it the egg and lemon and stir to the flour; beat the dough well for 10 minutes, divide into 24 pieces, put into patty pans, and bake in a brisk oven for from 20 to 30 minutes.

BUTTER BISCUITS.

1/2 lb. butter, 2 lbs. fine wholemeal flour, 1/2 pint milk.  Dissolve the butter in the milk, which should be warmed, then stir in the meal and make into a stiff, smooth paste, roll it out very thin, stamp it into biscuits, prick them out with a fork, and bake on tins in a quick oven for 10 minutes.

BUTTERMILK CAKE.

2 lbs.  Allinson wholemeal flour, 2 lbs. currants, 1/2 lb. sugar, 12 oz. butter, 2 oz. candied lemon peel, 1 pint buttermilk.  Beat the butter to a cream, add the sugar, then the meal, fruit, and milk, mix thoroughly; butter a cake tin, pour in the mixture, and bake in a slow oven for 3 1/2 hours.

BUTTERMILK CAKES.

2 lbs. wholemeal flour, 1 pint buttermilk, 1 teaspoonful salt.  Mix the meal well with the salt, add the buttermilk and pour on the flour; beat well together, roll it out, cut into cakes, and bake for from 15 to 20 minutes in a quick oven.