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Chester Buns

Rub two ounces of butter into one pound of fine flour, add a pinch of salt and one table-spoonful of sugar. Stir into this an egg, a table-spoonful of yeast, and a breakfast-cupful of lukewarm milk. Knead well, and put the bowl which contains the dough before the fire to rise, covering it with a cloth. When it has sufficiently risen, divide it into six or eight parts, shape into rounds, place them on a buttered tin, and let them rise five minutes more, then bake in a quick oven. Time to bake, about twenty minutes. Probable cost, for this quantity, 6d. Sufficient for six or eight buns.