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SPANISH BUNS (another way)

Rub half a pound of fresh butter into a pound of flour. Add a pinch of salt, three-quarters of a pound of powdered sugar, a tea-spoonful of powdered cinnamon, and the eighth of a nutmeg, grated. Beat four eggs thoroughly, and work them into the mixture with two table-spoonfuls of rose-water and as much milk as will form a thick batter. Knead into this a quarter of a pint of yeast, cover the bowl, and leave the dough on the hearth all night. The next morning knead it again, and let it rise a second time. Butter some shallow tins, fill them three-parts full, and bake the buns in a moderate oven. When done enough, let them get cold, sift powdered sugar upon them, and with a sharp knife cut them into squares of a suitable size.