Spanish Bun

1/2 pound of butter 1/2 pound of sugar 1/2 pound of currants

3 eggs 1/2 pint of cream

1 gill of yeast 1 teaspoonful of cinnamon 1 nutmeg, grated 1/4 teaspoonful of mace 1 pound of flour

Warm the cream gently, take it from the fire, add the butter cut into dice. Beat the eggs until very light, stir them into the cream; then add the sugar, slowly, stirring all the time; then add the flour, spices, and yeast; give a thorough beating, and add the currants well floured. Pour into a square baking-pan, well greased (the batter should be about one inch thick), cover, and stand in a warm place to rise for four or five hours. When it has doubled its bulk, place in a moderately quick oven, and bake one hour. When done, turn from the pan, dust with powdered sugar, and use while fresh.

Swing Fellows

Make the same as Rusk, and, when light enough for the pans, instead of making into balls, take off a piece the size of a coffee-cup, roll it out the size of a tin pie dish, and about one inch thick, place it on a greased pie dish, make holes about one inch apart all over the top, put a small bit of butter, a teaspoonful of sugar, and a little cinnamon in each hole. Set away until light, and bake in a moderately quick oven twenty minutes.

Bath Buns

1 pint of milk 1 cup of butter Yolks of six egg 1 1/2 quarts of sifted flour

1/2 cup of currants

1/2 cup of sugar

1/2 cup of yeast or half of a compressed cake dissolved in a half-cup of lukewarm water

1/2 cup of chopped citron 1 teaspoonful of cinnamon

Boil the milk, add the butter while hot, and let it stand until blood-warm (980 Fahr.), then stir in the yeast and flour. Beat well, cover, and let stand in a warm place (700 Fahr.) until morning. In the morning, beat the sugar and yolks together, add them and the cinnamon to the sponge.

Wash and rub the currants, then dry them in a towel, flour them, then add them and the citron. Work with the hand until thoroughly mixed. Now add flour until you can take the dough out on a board. Roll out, cut with a round cutter, put in greased pans, cover, and set away in a warm place (72o Fahr.) until very light. Bake in a quick oven (300o Fahr.) thirty-five minutes.

Cinnamon Bun

2 ounces of butter

3 eggs

1 teaspoonful of salt 1 pint of milk

1/2 cup of yeast or half of a compressed cake

Put the milk in a farina boiler to scald. Beat the eggs until light, pour over them the milk, add the butter, and let stand until lukewarm; then add the yeast and salt and sufficient flour to make a thin batter. Beat thoroughly and continuously for five minutes; cover, and stand in a warm place over night. In the morning, add one cupful of flour, beat thoroughly, and then add sufficient flour, a little at a time, working all the while with the hand, to make a soft dough. Take out on the baking-board and knead lightly for ten minutes (it must not be as stiff as bread). Put back into the bowl, cover, and let stand in a warm place until very light. Then take about one-half of this dough out on the baking-board, roll it out into a thin sheet, spread lightly with butter, cover thickly with sugar, sprinkle with dried currants and cinnamon, and roll tightly in a long roll. Cut through this roll about each two inches, place the buns flat, closely together in a greased pan. Roll out the remaining dough in the same manner, cover, and stand again in a warm place until very light. Bake in a moderately quick oven for about a half-hour. Turn them out of the pan while hot.

Krapfen

1 pint of bread dough 2 eggs 1/2 nutmeg, grated

1/4 cup of citron, cut fine

1 cup of sugar 1/2 teaspoonful of cinnamon

2 ounces of butter

Take the dough at the second kneading and measure it. Put it into a large bowl with the cinnamon, butter, sugar, eggs, and nutmeg. Beat with the hand until free from any strings, then add the fruit well floured, turn it into a greased pan, cover, and stand in a warm place (72o Fahr.) until light (this will take about two hours). Bake in a moderate oven three-quarters of an hour.