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Suffolk Buns

Rub four ounces of lard into a pound of flour; add a spoonful of salt, two tea-spoonfuls of baking-powder, three table-spoonfuls of sugar, and three table-spoonfuls of currants or caraway-seeds. Mix the dry ingredients thoroughly; whisk two eggs and stir them into the mixture, to make a smooth firm paste. A little milk may be added if necessary. Roll the paste out to the thickness of an inch. Stamp it in rounds, and bake these on tins in a gentle oven. If preferred, ground rice and butter may be used instead of flour and lard. Time to bake, three-quarters of an hour.