Swedish Rolls

Make half the quantity of dough directed in the preceding recipe, roll it very thin, sprinkle lightly with water or spread with butter, and then sprinkle with sugar and cinnamon, using three table-spoonfuls of sugar and one of cinnamon. Roll the sheet the same as jelly-roll, and cut the roll into slices an inch thick. Put these slices into a well buttered pan, and when double their original size, bake for twenty minutes. The cinnamon may be omitted and the dough sprinkled with sugar and a cupful of dried currants. These rolls are much liked with coffee.

Buns, No. I

Two cupfuls of milk.

Two table-spoonfuls of sugar.

Two eggs.

Two salt-spoonfuls of salt.

Four cupfuls of flour. One-half cupful of yeast, or \ One-half a cake.

Scald the milk, and when cool, put in the yeast and salt. Beat the eggs well, add the sugar to them, and stir both into the yeast and milk. Lastly stir in the flour, beat well, and set the sponge in a warm place to rise over night. In the morning add flour to make a stiff dough, knead fifteen minutes, and replace it in the pan to rise. When the dough is light add

One-half cupful of butter.

One cupful of currants.

One salt-spoonful of cinnamon or nutmeg.

Let the dough rise again until light, shape it into small, 23 round cakes, place these close together, and when well risen, bake them twenty or thirty minutes in a moderate oven. Glaze the buns with sugar and milk, or with the white of an egg beaten stiff, with sugar added. These buns are only good when fresh.

Buns No. 2

One pint of bread dough.

One egg.

One-half cupful of sugar.

Butter the size of an egg.

One-half cupful of French currants.

One-half nutmeg, grated.

Mix the butter with the dough, working it in thoroughly ; then add the sugar, spice, fruit and egg. When all is well mixed, roll out the dough half an inch thick, cut it into round cakes with a biscuit-cutter, place these in a well buttered tin, and leave them in a warm place to rise. When doubled in size, bake ; and while still hot, brush over the top with syrup, to glaze.

Easter Buns. ("Hot Cross.")

The dough for these is made the same as in Buns No. I, except that half a cupful of sugar is used instead of the quantity given, and the currants and egg are omitted. Roll the dough half an inch thick, cut it into round cakes, and lay them in rows two inches apart in a buttered baking-pan. When they have risen to more than double their original size, make a cross upon each with a sharp knife, and put them at once in the oven. Bake twenty minutes, having the oven very hot; and glaze as above directed.

Rusks

Two cupfuls of milk.

One cupful of sugar.

One cupful of yeast.

One cupful of butter.

Two eggs.

One-half tea-spoonful of soda.

One tea-spoonful of salt.

Flour.

At night scald the milk, and while it is cooling add the sugar and salt. When lukewarm, put in the yeast, and enough flour to make a thick batter; then cover and set in a warm place. In the morning work the butter into the dough, and add the eggs, well beaten, and the soda, dissolved in a little cold water. Add flour enough to admit of rolling the dough out with a rolling-pin. Roll it half an inch thick, cut out the rusks with a biscuit-cutter, place them in a buttered pan, and when risen to more than double the original size, bake them thirty minutes in a moderate oven.