Dissolve the butter in the milk. Beat the eggs sepa-
rately. Add all the ingredients to the flour, and knead
well. The dough should be very soft. Let it rise over
night ; in the morning break it into pieces about the size
of a large egg; work these into rather flat cakes, and
place them in buttered pans. Have the cakes about half
an inch apart. Cover the pan, and set in a warm place
when the buns have risen to double their original size,
which will be in about two hours.
With a sharp knife cut a cross in the centre of each
bun, being careful not to cut deep. Bake in a moderate
oven for twenty-five minutes. These buns are to be
served hot on Good Friday. They are good at any time,
but, according to custom, the cross should be made on
them only on that particular day.
* Bath Buns.
Make the buns the same as hot cross buns, only a
tittle larger. Into each bun work three or four blocks of
sugar. Dip each piece of sugar into orange or lemon
juice just before putting it into the bun. Let the buns
rise to double their height, and then bake in a moderate
oven for half an hour.
Dissolve three table-spoonfuls of sugar in three of
milk✪ Bath Buns, and when the buns are baked, wash them over
with this and return them to the oven for two minutes.
* Currant Buns,
Make the bun mixture the same as for hot cross buns.
In the morning work in one cupful of English currants.
Form the dough into very small balls, and place these
close together in a buttered pan. Let them rise to
double their original size. Bake in a moderate oven for
thirty-five minutes. Wash with sugar and milk the same
as Bath buns.
796 MISS PAKLOA'S KITCHEN COMPANION.
* Cream-of-tartar Biscuit.
Biscuit are made by a variety of methods, some being
raised with yeast, others produced quickly with the aid
of soda and cream-of-tartar, or with baking-powder, soda,
and sour milk, whereas others are made by the use of
preparations of phosphates, like Horsford's.
When yeast is used, the process is a slow one. Care
must be taken to have the temperature right, and to
raise the dough until it is light, yet not so much as to
destroy its sweetness. With soda and cream-of-tartar,
or any acid and alkali, the work must be very rapid to
insure success. By any of the methods the aim is to
obtain carbonic acid gas to lighten the dough. With
yeast we get it by fermentation, which goes on slowly ;
but witli an acid and alkali (as with soda and cream-of-
tartar) we get it by the union of the two substances.
This union does not take place until moisture is added ;
therefore we may mix the acid and alkali and keep them
together for years and still find them good, if they have
been kept dry and from the air. Baking-powders are
proof of this. They are, or should be, only a mixture
of pure soda, cream-of-tartar, and a little starch, which
is needed when grinding the two other substances
together. ✪ Cream-of-Tartar Biscuit
Page 421 · 3 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Dissolve the butter in the milk. Beat the eggs separately. Add all the ingredients to the flour, and knead well. The dough should be very soft. Let it rise over night ; in the morning break it into pieces about the size of a large egg; work these into rather flat cakes, and place them in buttered pans. Have the cakes about half an inch apart. Cover the pan, and set in a warm place when the buns have risen to double their original size, which will be in about two hours.
With a sharp knife cut a cross in the centre of each bun, being careful not to cut deep. Bake in a moderate oven for twenty-five minutes. These buns are to be served hot on Good Friday. They are good at any time, but, according to custom, the cross should be made on them only on that particular day.
* Bath Buns.
Make the buns the same as hot cross buns, only a tittle larger. Into each bun work three or four blocks of sugar. Dip each piece of sugar into orange or lemon juice just before putting it into the bun. Let the buns rise to double their height, and then bake in a moderate oven for half an hour.
Dissolve three table-spoonfuls of sugar in three of milk, and when the buns are baked, wash them over with this and return them to the oven for two minutes.
* Currant Buns,
Make the bun mixture the same as for hot cross buns. In the morning work in one cupful of English currants. Form the dough into very small balls, and place these close together in a buttered pan. Let them rise to double their original size. Bake in a moderate oven for thirty-five minutes. Wash with sugar and milk the same as Bath buns.
* Cream-of-tartar Biscuit.
Biscuit are made by a variety of methods, some being raised with yeast, others produced quickly with the aid of soda and cream-of-tartar, or with baking-powder, soda, and sour milk, whereas others are made by the use of preparations of phosphates, like Horsford's.
When yeast is used, the process is a slow one. Care must be taken to have the temperature right, and to raise the dough until it is light, yet not so much as to destroy its sweetness. With soda and cream-of-tartar, or any acid and alkali, the work must be very rapid to insure success. By any of the methods the aim is to obtain carbonic acid gas to lighten the dough. With yeast we get it by fermentation, which goes on slowly ; but witli an acid and alkali (as with soda and cream-oftartar) we get it by the union of the two substances. This union does not take place until moisture is added ; therefore we may mix the acid and alkali and keep them together for years and still find them good, if they have been kept dry and from the air. Baking-powders are proof of this. They are, or should be, only a mixture of pure soda, cream-of-tartar, and a little starch, which is needed when grinding the two other substances together.
Records on this page
Bath BunsCurrant BunsCream-of-Tartar Biscuit