1/4 cupful sugar
3 tablespoonfuls Crisco
1 teaspoonful salt
3/4 teaspoonful powdered cinnamon
1 teaspoonful powdered ginger
1 egg
1/2 yeast cake
Flour
1/4 cupful chopped candied citron
1/2 cupful seeded raisins
1 cupful scalded milk
1/4 cupful lukewarm water
Add Crisco, sugar, and salt to milk; when lukewarm, add yeast cake
dissolved in water, spices, egg well beaten, and sufficient flour to
make a stiff-dough. Mix well, add raisins and peel, cover, and let
rise over night. In morning divide into pieces and form into neat
buns; place in Criscoed pan one inch apart, let rise, brush over
with milk or beaten egg, and bake in moderately hot oven twenty-five
minutes. Cool, and with ornamental frosting make a cross on each bun.
The cross may be made by placing strips of paste on buns before they
are baked.
Sufficient for twenty buns.