TRY THESE

Wairarapa Times-Age, 4 November 1939, Page 8

TRY THESE

RELIABLE BUN RECIPES. These recipes are worth trying:— Harvest Buns. Take lib wholemeal, } teaspoonful salt, 3 dessertspoonfuls castor sugar, loz yeast, 2oz small, seedless raisins, about 1? gills milk, IJoz margarine or butter. Sieve the wholemeal and salt. Put about one-third of it into a basin and make a well in the centre. Put the yeast into a small basin with half a teaspoonful of the sugar, and mix them until they liquefy. Warm the milk and margarine in a saucepan and add them to the yeast. Strain the liquid into the wholemeal, mix all together, and beat well. Cover the basin loosely and put it in a warm place for half an hour, then gradually stir in the remainder of the wholemeal mixed with the prepared fruit and remainder of the castor sugar. Knead dough for a few minutes. Divide it into small portions and make it into smooth bun shapes. Put them on a slightly greased and floured tin and stand them in a warm place for half an hour, then put them into a hot oven to bake. They will take about half an hour to cook. Sufficient for fourteen to sixteen buns.

Raspberry Buns. Take [fib flour, 1 teaspoonful bak-ing-powder, .',lb lard, jib sugar, 1 or 2 eggs, raspberry jam. Mix flour with baking-powder, rub in fat and a little sugar, and mix with beaten egg. Put on a flqured board and roll out. Divide into about sixteen pieces and place a little raspberry jam in centre of each. Press edges together and brush with well-beaten eggwhite, sprinkle with sugar. Bake in a moderate oven from twenty to thirty minutes.

Strawberry Buns. Take Jib flour, 1 egg, fib castor sugar, jib margarine, J teaspoonful baking-powder, milk (if required), strawberry jam. Sieve the flour with the bakingpowder. Rub the fat into the flour. Add the sugar and mix well with the flour. Beat the eggs and put into the centre of the flour, mix to rather a stiff paste, adding a little milk if required. Slightly flour a board and roll out the paste until it is about an eighth of an inch in thickness. Cut the paste into rounds about four inches in diameter. Turn each round over so that (ho floured side is uppermost. Place half a teaspoonful of strawberry jam in the centre and damp round the edge of each piece. Then draw the edge to the centre and squeeze together over the jam. Turn on to the other side, shape into a round again, using one hand and a knife. With the back of the knife mark two lines, forming a cross over the surface. Place on a greased bak-ing-sheet. Brush over buns with milk. Bake in a quick oven for ten to fifteen minutes.