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Hot Cross Buns

Dissolve 1 yeast cake in one-half cup luke-warm water, add this to 1½ cup of scalded and cooled milk, stir in enough Club House flour to make a smooth batter, cover and set in a warm place for about an hour. Then add 1 beaten egg, 1 level teaspoon salt, ½ teaspoon cinnamon, 1-3 cup seedless raisins, 1-3 cup sugar, 1/4 cup butter and flour to knead. Set again to rise to double its bulk. Then shape in round balls and place in pan about an inch apart. When light, bake and when cold, make a cross on top of each bun with frosting made of confectioner's sugar.

Mrs. George Wright. 2 C flour