Set in the evening a pt. of warm milk, butter the size of an egg, 1/2 an yeast cake, and flour enough to make a thick batter. Add yeast and flour, then add 2 eggs, 1/2 cup sugar, enough flour to roll in hands, not on board. After mixing, let it stand till quite light; then make into buns and let them stand in pan before baking. Bake about a quarter of an hr. - Mrs. C. C. Cleveland, Bart-lett, 111.

Variation I

1 qt. bread sponge, 1 cup sugar, 1/2 cup butter, 1 egg, 1 teaspoon cinnamon, a pinch of soda, 1 cup of currants, mould and raise this dough twice. It can then be formed into small rolls and 'baked. - Mrs. H. B. Sanborn, Bartlett, 111.

German Buns

Make a paste with 4 cups sifted flour, 1 teaspoon salt (small), 1 cup granulated sugar, 1/2 cup butter, 1/2 cup lard, 1 egg well beaten; mix with 1/2 milk, 1/2 water to a dough, 1 teaspoon soda, 2 teaspoons cream tartar. Filling. - 1 egg, 1 cup white or brown sugar, 1/2 cup flour, mix. roll paste out, spread with filling and roll up like rolly-polly pudding; cut in slices crosswise; leave softest part up in pan. Bake in quick oven. - Mrs. Mary Carpenter, Des Plaines. 111.

Hot Cross Buns

Soak 1/2 yeast cake at noon, stir in a thin batter about 3 o'clock, then in the evening add a qt. of water and flour enough to make a thin batter. Set in a warm place to rise over night. At 4 in the morning add 2 eggs, 3/4 cup butter and lard mixed, 1 tablespoon salt, 1/2 cup sugar. Mix in a stiff dough the same as bread, Let rise again and knead. When it rises make into loaves and put in pans, let rise and bake in hot oven. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Irish Buns

Put 2 cups flour in dish, 1 tablespoon of butter, 2 teaspoons of baking powder and a little salt, rub well together, beat an egg in a cup, fill up with sweet milk; stir into flour; then drop into a hot greased pan. Bake 20 minutes in a hot oven. - Mrs. Julius Casper, Wheeling, 111.

Milk Buns

Let 2 cups new milk come to a boil, then stir in 1 cup of granulated sugar and 1 heaping tablespoon lard; when lukewanm put in 1/2 yeast cake or 1/2 liquid yeast and enough flour to make a batter as thick as for sponge cake; let rise till morning and keep very warm, then mix as stiff as soft bread; let rise again till light (but before mixing in the morning put in 1 egg and a little salt); when very light take out on bake board and roll out 1/2 inch thick; cut in round cakes, butter, turn over double and pinch ends. Let rise 1 hr.; bake in quick oven. - Mrs. J. S. Putnam, Wheeling, 111.