HOT CROSS BUNS
Rub one half cupful of butter into eight cupfuls of sifted flour, then add half a cake of compressed yeast dissolved in three cupfuls of scalded milk. Let rise two hours. Work into the sponge one cupful of sugar, one cupful of cleaned currants, and half a nutmeg grated. Knead, shape into buns, arrange in pans, score deeply with a cross, brush with butter, and let rise fifteen minutes. Bake forty-five minutes in a brisk oven. This is the genuine English recipe, and the buns are good at any time, but the cross is made only on Good Friday, or for Easter.