Home › The Principles of Cookery › Buns, Light Tea

Buns, Light Tea

Take one pound of flour, half a tea-spoonful of tartaric acid, and the same quantity of carbonate of soda, and work all well together through a sieve; then rub two ounces of butter into the flour, being very careful to leave no lumps. When this is thoroughly mixed, add a quarter of a pound of well-dried currants, two ounces of sifted sugar, and a very few carawayseeds. Next mix half a pint of milk with one egg, make a hole in the middle of the flour, and pour in the milk, working it all lightly together. Do not touch the dough with the hand, or the buns will be heavy, but place it in lumps on the baking-tin with a fork. Probable cost for a dozen cakes, 1s.