404. Spanish Buns

One pound of flour, Three-quarters of a pound of sugar, Half a pound of butter,

Two table spoonsful of rose-water,

Four eggs,

One gill of yeast,

One tea spoonful of cinnamon,

Half a tea spoonful of nutmeg,

Half a pint of milk.

Cut up the butter and rub it well with the flour, add the sugar, beat the eggs very light, and stir in lastly the spices and rose-water, with milk enough to form a very thick batter, then add the yeast. The next morning stir it again and let it rise the second time. Butter your pans and fill them three parts full. When they are done and cold sift sugar over, and with a sharp knife cut them in squares.

405. Buns

One pound of flour,

Three ounces of butter,

A quarter of a pound of sugar,

Two eggs,

Three half gills of milk,

One gill of home-made yeast,

One table spoonful of rose-water,

Two tea spoonsful of powdered cinnamon,

Warm the butter in the milk. Beat the eggs. Mix the eggs with the milk and butter, and pour altogether into the pan of flour, then add the rose-water, cinnamon and yeast. Mix all thoroughly, knead the dough well, let it rise, when light make it out into cakes, put them in buttered pans, let them stand till they rise again and bake them.