Rub the butter in with the flour, make a bay and add the sugar, pound
the salt in a little milk and pour it in, break the eggs, and mix all
together into a dough. Make six buns out of 1 lb. of dough, mould them
round, wash the top with eggs, put some currants on the top, and dust
with sugar.
27.--German Buns.
4 lbs. of flour, 2 ozs. of tartar, 1 oz. of carbonate of soda, 12 ozs.
of butter, 1½ lbs. of sugar, 4 eggs, 10 drops of essence of lemon, with
milk.
Mix tartar and carbonate of soda with the flour, make a sprint or bay,
put butter and sugar in bay, cream; add eggs, then milk, make all into
a dough, and size them off on buttered tins one inch apart. Wash over
with egg, and put a little sugar on top, and bake in a moderate oven.
28.--Common German Buns (for wholesale purposes).
4 lbs. of flour, 2 ozs. of tartar, 1 oz. of carbonate of soda, ½ lb. of
lard, 1½ lb. of moist sugar, a little turmeric and churned milk; then
proceed as for best German buns. Bake in a sharp oven.
29.--London Buns.
Take 1 pint of milk warmed in a basin, add 2 ozs. of yeast, 8 ozs. of
moist sugar, and make a dough with sufficient flour. When the sponge
is ready add 12 ozs. of butter, a pinch of salt, and have ready 4 ozs.
of chopped peel. Mix all in the dough with 2 eggs and lemon, and prove.
When about half proved wash over with yolk of egg. Put sugar on top
when full proved.
30.--Penny Queen Cakes.
1½ lb. of butter, 2 lbs. of sugar, 15 eggs, 2 lbs. of flour, 1 lb. of
patent flour. Cream butter and sugar in a basin, add eggs, then flour,
and as much milk as will make a nice batter. Bake in fluted pans.
31.--Patent Flour.
Take 4 ozs. of tartar, and 2 ozs. of carbonate of soda, and 8 lbs. of
flour, and sift through a sieve three times.
32.--Penny Rice Cakes.
4 lbs. of flour, 2½ lbs. of castor sugar, 1½ lb. of butter, 10 eggs, 1
oz. of tartar, ¾ oz. of carbonate of soda, ½ lb. of ground rice, milk
to dough. Cream butter and sugar together, add eggs; when well creamed,
add flour, rice, and milk. Bake in small round hoops papered round the
side.
33.--Cocoanut Cakes.
These are made in the same way, with the same mixture, but leaving out
the rice and adding the same quantity of cocoanut. Dust cocoanut on the
top of each.
34.--Albert Cakes.
Cream 12 oz. of butter with 1 lb. of sugar, add 13 eggs; mix ½ oz. of
carbonate of soda and ¼ oz. of acid with 2 lbs. of flour; weigh 8 ozs.
of currants. Mix all together with milk, and bake in a small edged pan.
Cut into squares when cold.