Buns. No. 1.
Two pounds of flour, a quarter of a pound of butter; rub the butter in the flour like grated bread; set it to the fire to dry: put in one pound of currants and a quarter of a pound of moist sugar, with a few caraway seeds, and two spoonfuls of good yest; make the dough into small buns; set them to rise half an hour: you may put two or three eggs in if you like.
Buns. No. 2.
One pound of fine flour, two pounds of currants, a few caraway seeds, a quarter of a pound of moist sugar, a pint of new milk, and two table-spoonfuls of yest; mix all well together in a stiff paste, and let it stand half an hour to rise; then roll them out, and put them in your tins; let them stand another half hour to rise before you bake them. The above receipt answers equally well for a cake baked in a tin.
Buns. No. 3.
Take flour, butter, and sugar, of each a quarter of a pound, four eggs, and a few caraway seeds. This quantity will make two dozen. Bake them on tins.
Bath Buns.
Take a quarter of a pound of loaf sugar finely powdered, the same quantity of butter, and nearly double of flour dried before the fire, a walnut-shell full of caraway-seeds just bruised, and one egg. Work all these up together into a paste, the thickness of half-a-crown, and cut it with a tea-cup, flour a tin; lay the cakes upon it; take the white of an egg well beat and frothed; lay it on them with a feather, and then grate upon them a little fine sugar.