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Buns (Miss Duckworth Rub lb of fresh)

Buns. (Miss Duckworth.) Rub ½ lb. of fresh butter into 2 lbs. of flour, add a little salt, mix with a little warm milk and 1 oz. yeast. Do not mix too much or they will spread and not rise well. Let it stand to rise, then add ½ lb. of sifted loaf sugar, ½ lb. of currants picked and washed, chopped candied lemon peel and citron peel. Add 3 fresh eggs well beaten up, with as much tepid milk as will make the dough the consistency of a plum-pudding. Mix all together and let it rise again before baking. Use oval fluted tins, well buttered, for these buns.

Beechwood "Bath Buns."

Let the oven be hot, or the mixture will run.

These buns take only 2 hours to rise.

Dough mixture same as Birk Hall buns, allowed to rise 1 hour; but use more butter, ³¼ lb. is not too much, with 1 lb. of pounded sugar, and 6 new-laid eggs one after another instead of 5; to these add the dough, and work well up, letting it rise a second hour before the fire. Then put with a spoon on to the baking sheet (2 large tablespoonfuls make 1 bun); egg the tops, adding rather coarsely pounded white sugar, chopped candied citron peel, and carraway comfits outside. Bake on a sheet, not in tins.