Time.—20 minutes for the buns; if made into a cake, 1-1/2 hour.
Sufficient to make about 12 buns.
VICTORIA BUNS.
1732. INGREDIENTS.—2 oz. of pounded loaf sugar, 1 egg, 1-1/2 oz. of ground rice, 2 oz. of butter, 1-1/2 oz. of currants, a few thin slices of candied peel; flour.
Mode.—Whisk the egg, stir in the sugar, and beat these ingredients well together; beat the butter to a cream, stir in the ground rice, currants, and candied peel, and as much flour as will make it of such a consistency that it may be rolled into 7 or 8 balls. Put these on to a buttered tin, and bake them from 1/2 to 3/4 hour. They should be put into the oven immediately, or they will become heavy; and the oven should be tolerably brisk.
Time.—1/2 to 3/4 hour. Average cost, 6d.
Sufficient to make 7 or 8 buns. Seasonable at any time.
ITALIAN RUSKS.
1733. A stale Savoy or lemon cake may be converted into very good rusks in the following manner. Cut the cake into slices, divide each slice in two; put them on a baking-sheet, in a slow oven, and when they are of a nice brown and quite hard, they are done. They should be kept in a closed tin canister in a dry place, to preserve their crispness.
[Illustration: PANNICLED MILLET.]