Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

about four pounds of flour. When ready, add twelve eggs, one pound of sugar, one pound of butter, one-half ounce of salt, lemon or vanilla flavor. Work in the ingredients, let come up and work over, and let come up again, and work into COFFEE CAKE, PRETZELS, STOLLEN, GUGELHUPF and ZWIEBACK. The mixture may be made less expensive using lard in place of butter, or using a part lard and less eggs. 978.— HOT CROSS BUNS. Any of the standard mixtures may be used. Add one pound of currants to each five pounds of dough; or use half peel and half currants, as desired. The buns may be set single, or let them touch in baking. Have the dough rather slack, so they prove up light. Mold round, set on pans, give about half proof and cut with a sharp knife; or use the cross stamp. Wash over and sprinkle with sugar, or leave plain and ice after baking. 979.— CURRANT BUNS. Take Bun mixtures from No. 969 to No. 971. Roll out in long strips about ten inches wide, sprinkle with currants; press the currants in the dough with the rolling pin, dust with sugar and cinnamon. Roll up from both sides to form a double coil; flatten the roll and cut in strips, set together on pans, cut side up. Give good proof, and bake in good heat. Wash with butter and dust with sugar and cinnamon, or ice while hot. Another way is to make them like the Hot Cross Buns, No. 978. Set close together, prove without cutting, and leave plain; or dip in granulated sugar before panning, and bake as usual. 980.— CINNAMON BUNS. Make like the Currant Buns No. 979. Roll out in one long strip; brush with butter, sprinkle with currants, sugar and cinnamon. Roll up like a jelly roll, cut in slices, set on pans cut side up, give good proof, and ice when baked. 981.— SULTANA BUNS. Add to five pounds of plain bun dough one pound of sultana raisins. Mold in round or oval shapes, set single and wash with a light egg-wash before baking. Leave plain, or ice with water icing while hot. 982.— GERMAN ALMOND BUNS. Add to Rusk dough No. 972, or to five pounds standard dough, eight ounces of chopped almonds and eight ounces of currants, set single on pans, give half proof, wash with milk and egg-wash, sprinkle with chopped almonds and sugar, and bake in a medium hot oven. "S 983.— GERMAN STREUSEL BUNS. Add some currants to five pounds of standard dough. Break the dough in two-ounce pieces, mold in oval pieces, and set on pans single; give some proof and brush over with melted butter; flatten the rolls with the hand to about one-half inch of thickness, and sprinkle thickly with streusel; give good proof, and bake in medium hot ovens. 984.— GERMAN STREUSEL, No. 1. 1 lb. powdered sugar, 1 lb. 4 ozs. cake flour, from 6 to 8 ozs. butter, 2 ozs. chopped almonds, lemon and cinnamon extract, or ground cinnamon. Mix all the ingredients together like for short paste; sprinkle with a little milk; or, better, use one or two yolks of eggs, for the mixture to hold together, so it can be rubbed between the hands into small globular pieces. It may also be rubbed through a colander or a coarse sieve. 984a.— GERMAN STREUSEL, No. 2. 1 lb. flour, 12 ozs. sugar, 6 ozs. butter, 1 egg, vanilla flavor, 1 drop bitter almond extract. 985.— FLORIDA BUNS. Add to Bun dough No. 970, one pound of chopped cocoanut, eight ounces of candied orange peel, eight ounces of citron, and vanilla flavor. Set on pans in fingers, so they touch slightly on the sides, but not on the ends; prove and wash with egg-wash, sprinkle with shredded almonds, and bake to a nice color. Ice with vanilla water icing while hot. 986.— OPERA BUNS. Take mixture No. 971 or No. 972. Set on pans in fingers, like the Buns No. 985; sprinkle with chopped peanuts, and bake and ice in the same manner. 986a.— BISMARK BUNS.