Mix half a pound each of butter and sugar with three pounds of sifted flour, rubbing them together thoroughly, and add a pound of currants washed and dried, some caraway seed and three ounces of yeast and set the paste to rise for half an hour. Mix well and let the dough stand again until it is well risen; then roll out and shape into small cakes, place these on greased baking-sheets in a hot oven, and bake until done.

Hot Cross Buns

Add to a quart of warmed new milk half a pound of flour, a couple of eggs, and dissolve in it two ounces of German yeast. Stir this mixture well together, cover over the pan and set it in a warm place to rise. After it has risen and again fallen mix with it four pounds of flour previously rubbed with a pound of butter, a half pound more of the sugar and half an ounce of mixed spice, using enough flour to make a stiff dough; then set it once again in a warm place to rise, having it well covered with a cloth. When it has risen to nearly double its original proportions shape with the hands into balls and place them on a buttered baking-tin, leaving space enough between them to prevent their becoming joined. Set them one side for a few minutes and then cut across on the tops in the shape of a cross, brush over with a little milk and again set to one side. After the lapse of a few minutes more place in a hot oven and bake. When they are done brush the tops with milk, and serve.

Light Tea Buns

One pound of flour, half a teaspoonful of bicarbonate of soda and an equal amount of tartaric acid should be placed together in a bowl, mixed thoroughly and then rubbed through a sieve; then rub in a couple of ounces of butter, until it is quite absorbed, add a little sugar and a quarter of a pound of currants, well washed and dried, a teaspoonful of caraway seed, and then beat an egg into a pint of milk, mix the flour into it. Butter some baking-tins, place the dough on them in small lumps, and bake in a hot oven.

Cornmeal Crackers

Put two pounds of cornmeal into a basin and work in four tablespoonfuls of warmed fat or butter; then mix in one pound of sugar, pour in gradually one breakfast cupful of milk, and add enough wheat-flour to form a stiff dough. After kneading it well, allow it to stand for two or three hours in a warm place. Take up small pieces of the dough about the size of a walnut, shape them like shells, brown them in boiling fat, and serve on a dish with a folded napkin, or ornamental paper.

Graham Flour Crackers

Mix one quart of graham flour and one breakfast cupful of Indian meal and one teaspoonful of salt, and stir in sufficient water to make a stiff dough. Roll this out very thin, cut it into squares, and lay them on a baking-sheet; dock them and bake in a quick oven. The crackers may be sweetened if desired.

Lemon-Flavored Crackers

Mix one and a quarter pounds of butter with about thirteen pounds of flour, make a bay, and stir in two and one-fourth pounds of sugar, one ounce of ammonia, one-fourth ounce of essence of lemon, and three pints of water. Work well together, roll out the paste, cut it into small rounds, put them on a baking-sheet, and bake in a moderate oven. Remove when done, and use when cold. The quantity given is useful for confectioners.