HOT CROSS BUNS.

Taranaki Daily News, Volume LIII, Issue 273, 8 April 1911, Page 6

HOT CROSS BUNS.

Two pounds of flour, one ounce of compressed yeast, one ounce of mixed spice, three gills milk, a quarter of a pound of butter, a quarter of a pound of castor sugar, a quarter of a pound of currants, two ounces of candied peel, two eggs. Mix half a pound of flour and the spice together. Put the yeast and teaspoonful of caster sugar into a small basin, and mix with a wooden spoon till liquid. Make the milk lukewarm, and pour it on the yeast, mixing it in smoothly with a wooden spoon. Then cover the basin and let it stand in a warm place for about half an hour. Put the rest of the flour into a large basin, rub the butter into it, add the currants, the peel cut very finely, and the sugar. When the sponge is ready, beat it into the flour with the hand until all the ingredients are thoroughly mixed together. Continue beating until you can pull the lump of dough out of the basin without any sticking to it. Cover the basin again, place it in a warm place till the surface is covered with cracks. Have ready greased baking tins. Shape the mixture into the familiar bun-forms, put them in the baking tins, and bake in a quick oven for about half an hour. Serve with the "Mikado" Brand Tea, and 1 the family will be delighted. The Mikado Brand Tea costs only Is 6d per lb., and is the cheapest good-quality tea on the market. It brews a fine strong liquor, and the flavor is a revelation. Almost all grocers sell this tea.—Advt.