Cinnamon Bun

2 tablespoons butter 4 tablespoons sugar 2 eggs

1 pint flour

2 teaspoons baking powder

Milk to make soft dough

Butter

Sugar

Cinnamon

Currants

Syrup molasses

Beat the butter and sugar to a cream; add the eggs; then the baking powder and flour which have been sifted together, alternately with the milk. Have the dough as soft as it is possible to roll out. Place it on a pie board well dusted with flour; roll out about one fourth of an inch in thickness; spread thickly with sugar, cinnamon, currants and syrup molasses; then carefully roll the dough into one long roll; cut into buns about one inch high and place them rather closely in a greased pan. Bake in a moderate oven.

Buns

1 cake compressed yeast

1 cup milk, scalded and cooled

1 tablespoon sugar

cup sugar cup butter 3 cups sifted flour

teaspoon salt

Dissolve the yeast and one tablespoon of sugar in the lukewarm milk; add one and one half cups of flour. Beat until smooth; then add butter and sugar creamed, the rest of the flour and salt. Knead lightly, keeping dough soft; cover and set aside in a warm place, free from draft, to rise until double in bulk - about one and a half hours. Mold into small, round buns; place in well-greased pans, one inch apart. Cover; set aside to rise until light - about one hour. Brush with egg, diluted with water; bake twenty minutes. Just before removing from the oven, brush with sugar moistened with a little water.

Sweet French Buns

1 cake compressed yeast

1 cup milk, scalded and cooled

1/4' cup lukewarm water

1 tablespoon sugar

1/4 cup sugar

3 level tablespoons butter 1 egg

teaspoon lemon extract

4 cups sifted flour teaspoon salt

Dissolve the yeast and one tablespoon of sugar in the lukewarm liquid. Add enough flour to make an ordinary sponge - about one and one half cups. Beat until perfectly smooth; cover and set aside in a warm place to rise for fifty minutes, or until light. Add sugar and butter creamed, egg beaten, lemon extract and about two and one half cups of flour, or enough to make a soft dough. Add salt with the last of the flour. Knead until smooth and elastic; place in greased bowl; cover and set aside in a warm place to rise until double in bulk - about one hour. Turn out on board and shape as clover-leaf rolls, or any fancy twist. Let rise until light, about one hour. Bake in hot oven fifteen minutes.

English Bath Buns

2 cakes compressed yeast cup milk, scalded and cooled 1 tablespoon sugar cup butter, melted

4 cups sifted flour teaspoon salt

5 tablespoons sugar 4 eggs

1 cup almonds, chopped

Dissolve the yeast and one tablespoon of sugar in the lukewarm milk. Add butter, eggs unbeaten, flour gradually, and the salt, beating thoroughly. This mixture should be thick, but not stiff enough to handle. Cover and let rise in warm place one and one half hours, or until light. Sprinkle balance of sugar and almonds over top; mix very lightly and drop into well-greased muffin pans. Cover and let rise until light, which should be in about one half hour. Bake fifteen to twenty minutes in a moderately hot oven. These buns should be rough in appearance.

Hot Cross Buns

1 cake compressed yeast 1 cup milk, scalded and cooled 1 tablespoon sugar 1/3 cup sugar

cup butter cup raisins or currants 3 cups sifted flour 1 egg

teaspoon salt

Dissolve the yeast and one tablespoon of sugar in the lukewarm milk. Add one and one half cups of the flour, to make a sponge. Beat until smooth; cover and let rise until light, in a warm place, free from draft - about one hour. Add butter and sugar creamed, egg well beaten, raisins or currants, which have been floured, rest of flour, or enough to make a soft dough, and salt. Turn on board; knead lightly; place in greased bowl. Cover and set aside in a warm place, until double in bulk, which should be in about two hours. Shape with hand into medium-sized round buns; place in well-greased pans about two inches apart. Cover and let rise again - about one hour, or until light. Glaze with egg diluted with water; with sharp knife cut a cross on top of each; bake twenty minutes. Just before removing from oven, brush with sugar moistened with water. While hot, fill cross with plain frosting.