The Institute cook book

beating thoroughly. This mixture should be thick, but not stiff enough to handle. Cover and let rise in warm place one and one half hours, or until light. Sprinkle balance of sugar and almonds over top; mix very lightly and drop into well-greased muffin pans. Cover and let rise until light, which should be in about one half hour. Bake fifteen to twenty minutes in a moderately hot oven. These buns should be rough in appearance. HOT CROSS BUNS 1 cake compressed yeast % cup butter 1 cup milk, scalded and cooled 1 tablespoon sugar 3% cups sifted flour 1/3 cup sugar 1 egg V4 teaspoon salt Dissolve the yeast and one tablespoon of sugar in the lukewarm milk. Add one and one half cups of the flour, to make a sponge. Beat until smooth; cover and let rise until light, in a warm place, free from draft — about one hour. Add butter and sugar creamed, egg well beaten, raisins or currants, which have been floured, rest of flour, or enough to make a soft dough, and salt. Turn on board; knead lightly; place in greased bowl. Cover and set aside in a warm place, until double in bulk, which should be in about two hours. Shape with hand into medium-sized round buns; place in well-greased pans about two inches apart. Cover and let rise again — about one hour, or until light. Glaze with egg diluted with water; with sharp knife cut a cross on top of each; bake twenty minutes. Just before removing from oven, brush with sugar moistened with water. While hot, fill cross with plain frosting. OVEN SCONES 2 cakes compressed yeast 1 cup raisins 2 cups milk, scalded and cooled V2 cup citron 1 tablespoon sugar 1 egg 1 cup sugar CVi cups sifted flour 1/3 cup of lard or butter 1 level teaspoon salt Dissolve the yeast and one tablespoon of sugar in the lukewarm milk; add three cups of flour and beat well. Cover and let rise in a warm place, free from draft, until light — about one hour. Then add butter and sugar creamed, the egg well beaten, fruit well floured, balance of flour, to make a soft dough, and the salt. Turn BREAD, HOT-CAKES, ETC. wI^SyfiFour on board; knead lightly; form into twelve round cakes; cover and allow them to rise fifteen minutes. Then roll one fourth inch thick; cut across each way nearly through, making an impression of four cakes. Place in well-greased pans; let rise about one hour, or until double in size. Then brush with egg diluted with water. Bake fifteen minutes in a moderate oven. ENGLISH SCONES Yi pound flour i -' .' 3 ounces sugar 1 ' ' 2 ounces lard J , : ,; 2 teaspoons baking powder ' Beat the sugar and lard to a cream; add the egg, then the milk and flour sifted with the Ijaking powder. Have the currants well washed and drained and mix them in before all the flour is added. Make a soft dough; roll out and cut like tea biscuits. Bake in a quick oven. TEA BISCUIT 2 cups flour Vz teaspoon salt 2 teaspoons baking powder 1 tablespoon lard Milk or water to make soft dough Mix the dry ingredients in a bowl; rub in the lard with the tips of the fingers; add milk to make a dough just stiff enough to roll out. Roll one half inch thick; cut with a roimd cutter and bake in greased tins. TEA ROLLS 1 cake compressed yeast 1 tablespoon sugar Va cup milk, scalded and cooled 3 cups sifted flour 1/2 cup lukewarm water 2 tablespoons melted lard Yz teaspoon salt