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Hanover Buns

Mix a large table-spoonful of fresh yeast with three table-spoonfuls of warm milk, add a quarter of a pound of fine flour, and leave it to rise. Beat six ounces of butter to a cream, add a pinch of salt, a table-spoonful of sugar, half a pound of flour, and the thin rind of a lemon minced as small as possible. Moisten this with the yolks of three and the white of one egg, add the yeast, etc., and beat it well with the hand until air-bubbles begin to rise. The dough should be of the usual consistency. Make it into small cakes, and set them on a buttered tin a little distance from each other. Put them in a warm place, and, when nicely risen, brush them over with beaten egg, and bake them in a good oven till brightly browned. Strew a little powdered sugar over them before serving. If fresh yeast cannot be obtained, three-quarters of an ounce of German yeast may be substituted for it. Time, about twenty minutes to bake. Probable cost, 1s. Sufficient for a dozen buns.