BUNS.—Bath Buns.—Rub 1lb. fine sieved flour with 3lb.
of butter, then add to this 1oz. of German yeast dissolved
in a gill of warm milk, and four large, or five small, eggs,
and work the whole up together to a smooth, light dough.
Let this rise in a warm place for one and a half hours, then
work into this 5oz. caster sugar and either 1oz. carraway
seeds or a little finely shred citron peel, a little essence of
lemon, and half a nutmeg grated. Flour a baking tin,
drop the mixture on to this in spoonfuls (this should make
from twelve to fourteen buns), let them rise for a few
minutes, then brush them over with beaten egg, strew
them with roughly crushed loaf sugar, and bake for twenty
to twenty-five minutes in a rather sharp oven.