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Geneva Buns

Rub two ounces of butter into a pound of flour, add a pinch of salt, and set the sponge to rise with a dessert-spoonful of good yeast, mixed with half a pint of milk. Let it stand for nearly an hour, then work it into a light dough, adding a well-beaten egg, mixed with a little lukewarm milk. A little sugar, a few currants, and some chopped candied lemon may be added. Cover the bowl which contains the dough with a cloth, and put it by the side of the fire to rise. In about half an hour make it up into rolls; brush these over with beaten egg, and bake in a good oven for twenty minutes or more. Probable cost, 1d. each. Allow one or two for each person.