BUN

A well-known kind of light, sweet cake. Prep. 1. Bath-buns :—As 6, but adding a little candied lemon and orange peel, and putting a little grated peel and a few caraway comfits on the top of each. 2. Cro -buns :—Flour, 2 1 ⁄ 2 lbs.; sifted sugar 1 ⁄ 2 lb.; coriander seeds, ca ia, and mace, of each (powdered) a sufficiency; make a paste with butter, 1 ⁄ 2 lb.; (di olved in) hot milk, 1 ⁄ 2 pint; work with three table-spoonfuls of yeast; set it before the fire for an hour to rise, then make it into buns, and set them before the fire on a tin for half an hour; lastly, brush them over with warm milk, and bake them to a nice brown in a moderate oven. 3. Madeira-buns :—Butter, 8 oz.; 2 eggs; flour, 1 lb.; powdered sugar, 6 oz.; half a nutmeg (grated); powdered ginger and caraway seeds, of each 1 ⁄ 2 teaspoonful; work well together, then add as much milk as required, and ferment; lastly, bake on tins in a quick oven. 4. Plain buns :—Flour, 2 lbs.; butter, 1 ⁄ 4 lb.; sugar, 6 oz.; a little salt, caraway and ginger; make a paste with yeast, 4 spoonfuls, and warm milk, q. s.; as before. 5. Penny-buns :—To the last add of currants, well washed, 1 ⁄ 2 lb.; and water, stained by steeping a little saffron in it, q. s., to give a light yellow tinge to them. 6. Rich buns :—Fine flour, 3 lbs; sugar, 1 lb.; butter, 2 lbs. (melted and beat with) rose water, 4 oz.; currants, 1 lb.; yeast, 1 ⁄ 4 pint; as before. Obs. The great secret in producing good buns is the use of sweet yeast and the best currants only, and thoroughly washing these last in a sieve or colander, to remove grit, before adding them to the dough.