Buns

1 cup scalded milk

1/3 cup butter

1/3 cup sugar

1 yeast cake dissolved in

1/4 cup lukewarm water

1/2 teaspoon salt

1/2 cup raisins stoned and cut in quarters 1 teaspoon extract lemon Flour

Add one-half sugar and salt to milk; when lukewarm, add dissolved yeast cake and one and one-half cups flour; cover, and let rise until light; add butter, remaining sugar, raisins, lemon, and flour to make a dough; let rise, shape like biscuits, let rise again, and bake. If wanted glazed, brush over with beaten egg before baking.

Hot Cross Buns

1 cup scalded milk 1/4 cup sugar

2 tablespoons butter 1/2 teaspoon salt

1/2 yeast cake dissolved in 1/4 cup lukewarm water

3/4 teaspoon cinnamon 3 cups flour

1/4 cup raisins stoned and quartered, or 1/4 cup currants

Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, flour, cinnamon, and egg well beaten; when thoroughly mixed, add raisins, cover, and let rise over night. In morning, shape in forms of large biscuits, place in pan one inch apart, let rise, brush over with beaten egg, and bake twenty minutes; cool, and with ornamental frost* ing make a cross on top of each bun.

Squash Biscuits

1/2 cup squash (steamed and sifted) 1/4 cup sugar 1/2 teaspoon salt 1/2 cup scalded milk

1/4 yeast cake dissolved in 1/4 cup lukewarm water 1/4 cup butter 2 1/2 cups flour

Add squash, sugar, salt, and butter to milk; when lukewarm, add dissolved yeast cake and flour; cover, and let rise over night. In morning shape into biscuits, let rise, and bake.

Brewis

Break stale bits or slices of brown and white bread in small pieces, allowing one and one-half cups brown bread to one-half cup white bread. Butter a hot frying-pan, put in bread, and cover with equal parts milk and water. Cook until soft; add butter and salt to taste.

Bread For Garnishing

Dry toast is often used for garnishing, cut in various shapes. Always shape before toasting. Cubes of bread, toast points, and small oblong pieces are most common. Cubes of stale bread, from which centres are removed, are fried in deep fat and called croûstades; half-inch cubes, browned in butter, or fried in deep fat, are called croûtons.

Uses For Stale Bread

All pieces of bread should be saved and utilized. Large pieces are best for toast. Soft stale bread, from which crust is removed, when crumbed, is called stale breadcrumbs, or raspings, and is used for puddings, griddle-cakes, omelets, scalloped dishes, and dipping food to be fried. Remnants of bread, from which crusts have not been removed, are dried in oven, rolled, and sifted. These are called dry bread crumbs, and are useful for crumbing croquettes, cutlets, fish, meat; etc.