26.—Jubilee Buns.
2 lbs. of flour, ¾ lb. of butter, ¾ lb. of sugar, 4 eggs, ½ oz. of voil.
Rub the butter in with the flour, make a bay and add the sugar, pound the salt in a little milk and pour it in, break the eggs, and mix all together into a dough. Make six buns out of 1 lb. of dough, mould them round, wash the top with eggs, put some currants on the top, and dust with sugar.