Busk, Or Buns

To a pint bowl of light dough add a cup of sugar, half as much butter, and either a little cinnamon, allspice, or lemon. Work these ingredients together, and then add flour enough to enable you to mould it smooth and roll it out. Let it be about an inch thick; cut it into biscuit, and lay them into a baking-pan to rise. They should become very light before being baked; and therefore, in cold weather, it is well to let the dough stand, after the ingredients are added, until the next day; then roll out the biscuit, and raise' them in the bake-pan. Their appearance is improved by wetting the top with a mixture of sugar and milk when they are nearly baked; then return them to the oven for a short time. They require fifteen or twenty minutes to bake.

A double measure may be made in cold weather, and when light be set in a cool place, but where it will not freeze; and a pan be baked whenever needed. Each day it will be better than the previous one.

Norwich Buns

To one tumbler of milk put half a gill of yeast, three eggs, one coffee-cup of sugar, two ounces of butter, and one small nutmeg. Beat the sugar and eggs together; rub the butter into the flour, of which use enough to enable you just to mould it. Let it rise over night; and, when very light, roll out, and put it on tins to rise again; after which, bake as above. Wet the top as directed above. If you wish to add currants, put them into the sponge when mixed.