18.—Bath Buns.
1 lb. of flour, 8 ozs. of butter, 8 ozs. of sugar, 4 eggs, a little warm milk, 1 oz. of Parisian yeast, some citron peel cut small, and half a nutmeg grated. This will make fourteen twopenny buns.
Rub the butter in with the flour, make a bay and break in the eggs, add the yeast with sufficient milk to make the whole into a dough of moderate consistency, and put in a warm place to prove. When it has risen enough mix in the peel, a little essence of lemon, and the sugar, which should be in small pieces about the size of peas. Divide into pieces for buns, prove and bake in gentle heat. They may be washed with egg and dusted with sugar before proving.
19. Another Way.—4 lbs. of flour, 1 lb. of butter, 6 ozs. of sugar, 4 ozs. of yeast, 4 eggs, and sufficient milk to make all into a dough; add essence of lemon.
Warm the milk, add the sugar and yeast with sufficient flour to make a ferment; when ready, add butter, eggs, and remainder of flour, with currants or peel to taste. Weigh or divide into 3 ozs. each, mould them up round egg on top rolled in castor sugar; slightly prove, bake in moderate oven.