Ingredients. - Half an ounce of German yeast. One and a half pound of flour. Three gills of milk. One ounce of butter. Quarter of a pound of moist sugar. Quarter of a pound of sultana raisins or currants.

Time required, about two hours and a half.

To make Buns :

1. Put one gill and a half of milk into a saucepan, and put it on the fire.

2. Put half an ounce of German yeast into a basin.

3. When the milk is just warm, pour it by degrees on to the yeast, mixing them well together with a spoon.

4. Put one pound of flour into a large basin, and stir into it the milk and yeast, mixing it into a dough.

5. Cover the basin with a cloth and stand it on the fender, and let it rise for about one hour.

6. Put one gill and a half of milk into a saucepan with one ounce of butter, and put it on the fire to warm.

7. Put half a pound of flour into a basin, and stir into it the milk and butter.

8. When the dough is sufficiently risen, turn it into this mixture, and work them well together.

9. Now add a quarter of a pound of sultana raisins or currants and a quarter of a pound of moist sugar, and mix all well together.

N. B. - If currants are used, they should be well washed, dried in a cloth, and carefully picked over, to see if there are any stones mixed with them.

10. Cover the basin with a cloth and stand it near the fire, to rise again for one hour.

11. After that time, take a tin and grease it with dripping or butter.

N. B. - If there is no tin, the shelf from the oven should be greased and used instead.

12. Flour a paste-board and turn the dough out on it. i3. Take a knife, dip it in flour, and cut the dough into pieces.

14. Flour your hands, and form the dough into balls.

N. B. - This quantity of dough will make about twenty-seven ordinary-sized buns.

15. Put the buns on the tin.

16. Put the tin into the oven (the heat should rise to 240°), to bake the buns for about half an hour.

17. When they are half done, take the tin out of the oven, brush the buns over with water, and sprinkle white sugar over them.

18. Now put the tin back into the oven.

19. When the buns are sufficiently baked, take them off the tin, and slant them against a plate, until they are cold.

N. B. - This will prevent their getting heavy.