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Scotch Black Buns

½ pound Five Roses flour 1 pound raisins 1 pound currants 1/4 pound sugar 2 ounces blanched almonds 2 ounces candied peel 1 teaspoon ginger 1 teaspoon cinnamon (or spices) ¼ teaspoon Jamaica pepper ½ teaspoon carraway seeds ½ teaspoon soda ½ teaspoon cream of tartar 1 teacup sweet milk (old ale may be used instead).

With the hand mix well in a basin all above ingredients. Line a cake tin with a plain short crust rolled out very thin, and put the mixture in this prepared tin, and roll out the scraps of paste to cover top.

Wet well the edges. Place top cover on and press well around the edges. Prick top with a fork, and brush over with sweet milk. Bake in moderate oven for at least 3 hours. -Mrs. J. W. McKendrick, Ladysmith, Vancouver Island, B.C.