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GENEVA BUNS (another way)

Rub three ounces of butter into two pounds of flour, and set the sponge with a table-spoonful of yeast, mixed with a pint of new milk; add a little salt, and some saffron water, if liked. Let it rise one hour. Beat two eggs, and stir in a quarter of a pint of hot milk; then knead up the dough with the eggs when milkwarm. Let the dough stay before the fire half an hour longer, then make small rolls, brush them with yolk of egg, and bake them from twenty to thirty minutes. If a rich bun is desired, add six ounces of sugar, three ounces of butter, half a pound of currants, the grated rind of a lemon, and two ounces of candied orange-peel. Probable cost, 1d. each. Sufficient for eighteen buns.