Buns

Dissolve 1 yeast cake and 1 tablespoon sugar in 1 cup luke warm milk, add 3 cups Henkel's flour and 2 tablespoons melted butter, 1/2 teaspoon salt. Knead lightly, keeping soft dough, cover and set aside in warm place to rise about 1 1/2 hours. Mold into small round buns, place in well greased pans about 1 inch apart. Let rise till light, bake about 20 minutes. Mrs. C. J. Counzelman.

Buns. 2

Dissolve 1 cake of yeast and 1 tablespoon of sugar in 1 cup milk, scalded and cooled. Add 1 1/2 cups Henkel's flour to make sponge, beat till smooth, cover and let rise till light. Add 1/4 cup butter, 1-3 cup sugar creamed, 1 egg well beaten, 1/4 teaspoon salt, 1/4 cup raisins floured, and flour enough to make soft dough. Turn on board, knead lightly and let rise again until double in bulk Shape into buns, place in well greased pans about 2 inches apart. Let rise till light. Glaze with egg diluted with water, bake 20 minutes. Just before removing from oven, brush with sugar moistened with water. While hot, cover slightly with plain frosting.

Mrs. Harry Ellison.

Hot Cross Buns

Mix 1 cup sugar with 1/2 cup lard, add 1 cup milk, 1 cup lukewarm water with 1 yeast cake dissolved in it, an enough Henkel's flour to make a soft batter Let rise over night. In morning, add another cup sugar, salt, 1/2 teaspoon ground cinnamon and allspice, 1 cup currants and flour enough to knead, as for bread. Let rise again (about 5 hours), make into flat biscuit about 1 inch thick. Put in dripping pans and let rise again. Bake. Mrs. E. I. Chase.