Four tablespoonfuls of syrup,
  Two tablespoonfuls of water.

Bake in a hot oven for fifteen minutes.

SALLY LUNN

Place in a mixing bowl

  One cup scalded milk, cooled to 80 degrees,
  One-half cup sugar,
  Four tablespoonfuls of shortening,
  One well-beaten egg,
  One-half yeast cake crumbled in.

Beat to thoroughly blend, and then add

  Two and three-quarter cupfuls of sifted flour,
  One teaspoonful of salt.

Beat well, cover and let rise for three hours, beat again.  Now grease thoroughly an oblong or round baking pan; take the Sally Lunn and beat for five minutes, pour into the prepared pan, having the dough fill the pan about one-half; let rise twenty minutes in warm place, bake in hot oven twenty-five minutes, then dust with sugar.

PLAIN BUNS

Weigh out eighteen ounces of dough and divide into one dozen pieces.  Mould into balls and let spring for ten minutes.  Now mould up nice and round and then set close together on a well-greased pan.  Let rise for thirty-five minutes, and then brush the tops with egg and water; wash and dust lightly with sugar.  Bake for eighteen minutes in a hot oven.  A small pan of boiling water may be placed in the oven when baking these rolls.

For variety’s sake, part of the dough may be baked plain.  To the balance add caraway seeds, a little citron, nutmeg or a few currants.  If carefully baked and cooled, these rolls may be stored in an air-tight box and they will keep for several days.  To reheat, place in an oven with a pan of boiling water for ten minutes to freshen.

Egg wash:  One egg and one-fourth cup of milk; beat to mix; apply with small paint brush.

STICKY CINNAMON BUNS

Scald one cup of milk and then place

  Four tablespoonfuls of shortening,
  One-half cupful of sugar,
  One teaspoonful of salt

in the mixing bowl, and pour over it the scalded milk.  Stir to thoroughly mix and then cool to 80 degrees Fahrenheit.  Now dissolve one-half yeast cake in one-half cupful of water 80 degrees Fahrenheit, and when the milk is at the proper temperature, add six cupfuls of flour and work to a smooth dough.  Place in a well-greased bowl, turning the dough around in the bowl so that it will be thoroughly coated with shortening.  Cover and let rise three and one-half hours.  Now pull the sides of the dough into the centre and punch down, turning the dough over.  Let rise again for one hour, then turn on a moulding board and divide the dough in half.  Knead each piece into a ball.  Cover and let rise or spring for ten minutes.  Now roll out one-quarter inch thick, using a rolling pin.  Brush with melted shortening and sprinkle well with brown sugar, using about one cupful.  Now dust with two teaspoonfuls of cinnamon and spread over the prepared dough one and one-half cupfuls of currants or small seedless raisins.  Begin at the edge and roll like a jelly-roll.  Cut in pieces one and one-half inches thick and then place in prepared pans and let rise for one hour.  Then bake in a moderate oven for forty minutes.