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Hot Cross Buns

2 cakes FLEISCHMANN'S YEAST 2 cups milk, scalded and cooled 2 tablespoonfuls sugar 7 1/2 cups sifted flour 1/2 cup butter 2/3 cup sugar 2 eggs 1/2 cup raisins or currants 1/2 teaspoonful salt THE quaint old-world custom of serving Hot Cross Buns on Good Friday has been widely adopted in "the States." You'll like them made by these directions. Dissolve yeast and two tablespoonfuls sugar in lukewarm milk. Add three and one-quarter cups flour, to make sponge. Beat until smooth, cover and let rise until light, in warm place, free from draught--about one hour. Add butter and sugar creamed, eggs well beaten, raisins or currants, which have been floured, rest of flour, or enough to make a moderately soft dough, and salt. Turn on board, knead lightly, place in greased bowl.

Cover and set aside in warm place, until double in bulk, which should be in about two hours. Shape with hand into medium sized round buns, place in well-greased shallow pans about two inches apart. Cover and let rise again--about one hour, or until light.

Glaze with egg diluted with water. With sharp knife cut a cross on top of each. Bake twenty minutes. Just before removing from oven, brush with sugar moistened with water. While hot, fill cross with plain frosting.