Page 5 Advertisements Column 5

Wairarapa Age, Volume XXXII, Issue 10207, 7 April 1911, Page 5

HOT CROSS BUNS. Two pounds of flour, one ounce of compressed yeast, one ounce of mixed spice, three gills of milk, aquar-, ter of a pound of butter, a jjuarter of a pound of caster 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 a tea spoonful of caster sugar into a small basin, and mix with a wooden spoon until liquid. Make the milk lukewarm and po\ir 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 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 doughy out of the basin without any sticking to it. Cover the basin again, place it in a warm place until 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 of Tea, and the family will be delighted. The Mikado Brand Tea costs only Is 6d per lb, and is tho cheapest good quality tea on the market. It brews a fine, strong liquor, and the flavour is a revelation. Almost all grocers sell this ten,