Page:The Boston cooking-school cook book (1910).djvu/97

 Buns

1 cup scalded milk 1/3 cup butter 1/3 cup sugar 1 yeast cake dissolved in 1/4 cup lukewarm water 1/2 teaspoon salt 1/2 cup raisins stoned and cut in quarters 1 teaspoon extract lemon Flour

Add one-half sugar and salt to milk; when lukewarm, add dissolved yeast cake and one and one-half cups flour; cover, and let rise until light; add butter, remaining sugar, raisins, lemon, and flour to make a dough; let rise, shape like biscuits, let rise again, and bake. If wanted glazed, brush over with beaten egg before baking.

Hot Cross Buns

1 cup scalded milk 1/4 cup sugar 2 tablespoons butter 1/2 teaspoon salt 1/2 yeast cake dissolved in 1/4 cup lukewarm water 3/4 teaspoon cinnamon 3 cups flour 1 egg 1/4 cup raisins stoned and quartered, or 1/4 cup currants

Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, cinnamon, flour, and egg well beaten; when thoroughly mixed, add raisins, cover, and let rise over night. In morning, shape in forms of large biscuits, place in pan one inch apart, let rise, brush over with beaten egg, and bake twenty minutes; cool, and with ornamental frosting make a cross on top of each bun.

Raised Muffins

1 cup scalded milk 1 cup boiling water 2 tablespoons butter 1/4 cup sugar 3/4 teaspoon salt 1/4 yeast cake 1 egg 4 cups flour

Add butter, sugar, and salt to milk and water; when lukewarm, add yeast cake, and when dissolved, egg well beaten, and flour; beat thoroughly, cover, and let rise over night. In morning, fill buttered muffin rings two-thirds full; let rise until rings are full, and bake thirty minutes in hot oven.