roll out ½ of an inch thick. Spread with softened butter, sprinkle with granulated sugar, cleaned currants and a little powdered cinnamon. Roll up tightly and cut in 2-inch slices. Put close together in well greased pans and when light bake in a moderate oven from 40 to 50 minutes. Turn out as soon as taken from the oven or they will stick. The excellence of these buns depends upon the amount of butter and sugar used when spread, the more the better.—Mrs. Albrecht.
One quart flour, 1 pint milk, ½ cup butter and lard, ½ cup sugar, 2 eggs, 1 cent yeast, salt. Add little salt to flour, dissolve yeast in a little of the milk slightly warmed, heat remainder of milk slightly, adding butter and lard. Mix milk, butter, lard with flour; add eggs and sugar and beat. Let rise until light. Put in pans, spread with melted butter, sugar and cinnamon. Let rise again and bake.—Mrs. L. C. Koebel.
Three cups flour, 1 cup milk, ⅔ cup sugar, ½ pound butter, 7 eggs, 2 cents yeast, ½ teaspoon salt, ¼ lemon peel (grated). Stir ½ of the flour with the yeast and milk. Cream the butter and add alternately eggs and flour. Also sugar, lemon and salt. Then stir the first part to it thoroughly, place in a buttered form and allow to rise. Bake 1 hour in a moderate oven.—Mrs. C. B. Moellering.
Three and one-half cups flour (sifted), 2 cents yeast, 1 cup warm milk, ¾ cup granulated sugar, ½ pound butter, 5 eggs (when eggs are cheaper take 7 and use less milk), 1 cup blanched and finely ground almonds, 1 cup seedless raisins, 1 pinch mace, ½ lemon rind (grated), ½ juice of lemon. Set sponge with the milk, yeast and 1½ cups flour. When light, cream the butter and sugar, add the well beaten eggs with yolks and mix gradually with the risen sponge, which has been beaten until bubbles appear (about 20 minutes). Pour in a
