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Grandmothers' Buns

(3 dozen large or 4 dozen small) 3 cups lukewarm water ½ cup lard 1 cup sugar 1 cup currants 1 tablespoon salt 1 Royal yeast cake 1½ or 2 quarts Five Roses flour.

Dissolve yeast cake in ¼ cup warm water for about 10 minutes. Melt the lard.

Put water, sugar, salt and lard into mixing pan. Add dissolved yeast cake and Five Roses flour enough to make stiff batter.

Beat hard, and let rise until light. This should be done in middle of afternoon.

At bedtime, add the currants and flour enough to make a dough stiff enough not to stick to the hands. Set in a warm place overnight. In the morning, dough should be twice original bulk. Knead lightly and let rise. Form into small buns, place in a buttered pan, and let rise again till almost treble their size. Brush the top with milk and sugar, and bake in medium hot oven ½ hour.