HOT CROSS BUNS.

Wairarapa Age, Volume XXXII, Issue 10209, 10 April 1911, Page 5

HOT CROSS BUNS.

Two pounds of flour, one. ounce of i compressed yeast, one ounce of mixed spine, three gills of milk, a quarter of a pound of butter, a quarter 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 ] I a teaspooufnl of caster sugar into I a small basin, and mix with a 'wood- | en spoon until liquid. Make the milk lukewarm and pour it 011 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 spongers ready, beat it into the flour with the hand until all the ingredients arc 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 until the surface; is covered with 'cracks. Have ready greased baking tins. Shape the mixture into the familiar bun forms, put them in the linking tins, and liake 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 coßts only Is 6d per lb, and is the cheapest good quality tea on the market. It brews a fine, strong liquor, ana I the flavour is a revelation. Almost ■ all grocers sell this tea.