Bread: Flour
Hot Cross Buns. 1 pint milk, cupful butter, cupful sugar, 3 eggs, teaspoonful salt, 1 yeast cake, Flour.
Scald the milk and pour it over the butter and salt; when lukewarm, add the dissolved yeast and eggs well beaten, then sift in flour enough to make a thin batter, and beat with a wire wire whisk ten minutes; when full of bubbles, add flour enough to make a dough; knead it hard and raise.
When it has doubled its bulk, turn it out, knead it and cut into buns. Place them in a greased pan to rise , brush them over when ready to go into the oven with a sirup made of 1 tablespoonful cream and 2 tablespoonfuls sugar boiled together for a minute . Dust with cinnamon and just before putting in the oven cut two gashes in the top with a sharp knife .
By adding raisins or currants to this recipe you can have very nice fruit buns. If you wish to transform them into prune kringles, chop 6 or 8 meaty prunes, which have been cooked and sweetened, add to the dough, let rise, and, instead of baking them bun shape, cut into sticks.
Yorkshire Sally Lunn (English recipe). 2 quarts flour, 1 yeast cake, 2 eggs, 1 cupful butter, 1 tablespoonful sugar, teaspoonful salt, 2 cupfuls milk. رو Warm the flour, add the milk luke warm, the melted butter, beaten eggs, sugar and salt, then the dissolved yeast cake. Beat thoroughly. This makes a very soft dough, but it must be kneaded; therefore, add a little BREAD more flour, as it is difficult to handle.
Cut into small balls; drop each one into a greased muffin pan, raise, brush over with white of egg, and bake till delicately brown. When taken from the oven, brush with a sirup made from milk and sugar. Serve hot.
Apple Cake (Dutch recipe). 1 cupful milk, cupful sugar, cupful butter, ½ teaspoonful salt, 1 yeast cake, 2 eggs, Flour, 5 apples, 4 tablespoonfuls sugar, teaspoonful cinnamon.
Scald the milk, pour it over the butter, sugar, and salt; when lukewarm, add the eggs, dissolved yeast cake, and enough flour to make a soft dough. Beat it thoroughly and set in a warm place to raise. Beat again and let it rise a second time.
Then pour into a shallow greased pan, spread the dough out thin with a palette knife, and brush over the top with melted butter. Pare the apples, core, and cut into eighths. Lay them thickly on top of the dough in straight rows. Dust sugar and cinnamon over them, cover with a vowel, set in a warm place, and let the dough raise again. Bake in a moderate oven half an hour, cut into squares and serve hot, with whipped, sweetened cream.