1509. Buns

Three pounds of flour, half a pound of butter put into the warm milk, half a pound of moist sugar made fine, two ounces of German yeast dissolved in a cup of cold water; add it to a pint and a half of new milk and the butter made warm; make a hole in your flour which should be in a pan, and then pour in the milk, butter, and yeast; stay it in until of a thick batter, cover it over and stand it in the warm, do not let it work too much; then mix it into a dough quite smooth, stand it again in the warm, and when it has risen work up and form your buns. Grease your baking sheets, then put them in the warm to prove; you must be sure to have the oven ready for them, when baked have ready a little milk and sugar mixed which you will brush quickly over the buns.

1510. Bath Buns

Rub with the hand one pound of fine flour and half a pound of butter, beat six eggs and add them to the flour with a table-spoonful of good yeast; mix them together with half a tea-cupful of milk, set it on a warm place for an hour; mix in six ounces of sifted sugar, and a few carraway seeds, mould them into buns with a table-spoon on a baking plate, throw six or eight carraway comfits on each, and bake them in a hot oven about ten minutes. These quantities should make eighteen buns.

1511. Common Buns

Rub four ounces of butter into two pounds of flour, a little salt, four ounces of sugar, a dessert-spoonful of carraways, and a tea-spoonful of ginger; put some warm milk or cream to four table-spoonfuls of yeast, mix all together into a paste, but not too stiff, cover it over and set it before the fire an hour to rise, then make it into buns; put them on a tin, set them before the fire for a quarter of an hour, cover over with flannel, then brush them with very warm milk, and bake them of a nice brown in a moderate oven.

1512. Common Buns

To two pounds of flour, a quarter of a pound of sugar, some carraway seeds, a little nutmeg, and a few Jamaica peppers, rub in four ounces of butter. Put into a cup of yeast a spoonful or two of cream, and as much good milk as will make the above into a light paste; put it by the fire to rise, and bake quickly jn tins.

1513. Plum Buns

Take two pounds of plain bun paste, add half a pound of currants, a quarter of a pound of candied orange peel cut into small pieces, half a nutmeg grated, and half an ounce of mixed spice. Form them into buns, dent them round the edges with a knife, and proceed as above.

1514. Seed Buns

Mix one ounce of carraway seeds in two pounds of plain bun dough, form it into buns; butter the insides of tart-pans, and put one bun into each pan, place them near the fire to rise, and when this is done ice them with the white of an egg beaten to a froth, sprinkle powdered sugar over that, dissolving it with water splashed from a brush. Bake it ten minutes.