Hot Cross Bunns

Dissolve one cake of yeast in one-half cup of lukewarm water; scald two cups of milk, when cool add the yeast, two teaspoonfuls of salt and three table-spoonfuls of sugar. Make a sponge by adding about three cups of flour. Beat briskly a few minutes, set aside to rise, when light and bubbly add two beaten eggs, one-half cup of well cleaned currants, and one-fourth cup of softened butter, flour enough to knead, let rise twice the bulk, then roll in sheet, cut in rounds, place in the pan. When double the size, cut with scissors a cross on top of each bunn. Bake about twenty minutes, then brush the tops with a paste made by boiling two teaspoonfuls of cornstarch with one cup of boiling water, first softening the starch with a little cold water, sprinkle with sugar, dry in the oven.

Squash Bread

1 cup squash, stewed and sifted. 1 tablespoonful sugar. 1 1/2 cups scalded milk.

1 teaspoonful salt. 1 teaspoonful butter. 1 yeast cake. Flour enough to knead.

Mix the sugar and salt and squash, add butter and hot milk. When cool add yeast cake that has been dissolved in one-half cup of warm water. Add flour. Knead twenty minutes. Let rise until light, shape in loaves, let rise and bake.

Raised Corn Bread

Heat two cups of milk or the same amount of water that potatoes or rice have been boiled in. Let this come to the boiling point. Add two teaspoonfuls of salt, one tablespoonful of sugar. Then stir in one cup of sifted corn meal. Stir and cook for five minutes. Remove from the fire. When cool add one yeast cake that has been dissolved in one-half cup of lukewarm water, cover, set in a cool place to rise over night In the morning stir in one cup of corn meal, the rest white flour or whole wheat. Knead thoroughly. Grease the bread pan, put back the dough, let rise slowly until double the bulk, then shape in loaves, rise twice the size, and bake slowly for one hour. This amount makes two loaves.

Barley And Wheat Bread

Prepare as above, using two (2) cups of barley flour and the rest wheat flour. Molasses can be used in place of sugar.

French Rolls

Soften one yeast cake in half a cup of lukewarm water. Stir in flour enough to make a stiff dough. Knead and shape into a ball, score on the top in two parallel cuts. Put the dough in a bowl of lukewarm water, the cuts upward, and set aside in a warm place. In a few minutes the ball will swell and float, then remove to a pint of lukewarm water in which one-fourth cup of butter has been melted. Add two tea-spoonfuls of salt and flour to make a stiff dough, knead fifteen minutes. Set aside until it has risen twice the bulk, then shape in rolls. Take a small ball of the dough, roll under the hand to give an oblong shape with pointed ends. Set some distance apart on the baking pan and let rise to double the bulk. Score the tops diagonally with a sharp knife. When nearly baked brush over the tops with milk. Return to the oven to finish baking.