CINNAMON BUNS
Scald a pint of milk; add a quarter pound of butter, 2 tablespoonfuls of sugar and 1 yeast cake, dissolved; add 2 eggs, well beaten, and sufficient Gold Medal Flour to make a soft dough. Knead lightly; put aside in a warm place. When very light roll into a sheet; spread with butter and dust with sugar and then with currants. Cut into buns. Stand them in a greased pan, and when very light bake in a moderate oven three-quarters of an hour.