Put a pound of flour into a deep bowl and mix with it an ounce of German yeast dissolved in a pint of lukewarm milk; let it stand in a warm place to rise. In half an hour knead in another pound of flour, and when the dough has risen well, and is very light, work into it a quarter of a pound of butter dissolved, but not oiled or hot, half a pound of sugar, a little grated nutmeg and ground cinnamon, and half a pound of currants. Lastly, stir in lightly but thoroughly, a heaped teaspoonful of home-made baking-powder. Have ready a baking sheet well floured, shape the dough into balls and place them on it, leaving a little space between each. Brush the buns over with the yolk of an egg beaten with half a gill of milk and a spoonful of sugar, and bake immediately in a hut oven for fifteen minutes.

To swell the currants, - after they are picked pour boiling water over them, and let them stand covered over with a plate for two minutes, drain away the water, throw the currants on to a cloth to dry them, and do not use until they are cool.

Or, after being picked and washed, whilst damp sprinkle a little flour over, and put them in a cool oven, turning them about occasionally. Sultanas are to be prepared in the same way for cakes. There is a slight loss of flavour from using the boiling water, but on the whole it is a good way of swelling the fruit.