Page:Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats.djvu/70

60 not attempt to make buns with it, as they will never be light.

Buns may be made in a plainer way, with the following ingredients, mixed in the above manner.

RUSK.

Sift your flour into a pan. Cut up the butter in the milk, and warm them a little, so as to soften the butter, but not to melt it entirely. Beat your egg; then pour the milk and butter into your pan of flour, then the egg, then the rose-water and spice, and lastly the yeast. Stir all well together with a knife.

Spread some flour on your pasteboard: lay the dough on it, and knead it well. Then divide it into small pieces of an equal size, and knead each piece into a little thick round cake. Butter an iron pan lay the cakes in it, and set them in a warm place to rise. Prick the tops with a fork. When they are quite light, bake them in a moderate oven.