Soyer's standard cookery

Two cups of milk, one and a half yeast cakes, butter, lard, sugar, flour, one egg, one-half teaspoonful of cinnamon, one teaspoonful of salt, melted butter, confectioners' sugar, vanilla. Scald milk; when lukewarm add yeast cakes; and as soon as dissolved add three and one-half cups of flour. Beat thoroughly, cover, and let rise; then add butter, lard, sugar, egg unbeaten, cinnamon, salt, and flour enough to knead. Knead until well mixed, cover, and let rise. Turn mixture on a floured cloth. Roll into a long, rectangular piece one-fourth inch thick. .Brush over with melted butter, fold from ends toward center to make three layers and cut off pieces three-fourths inch wide. Cover and let rise. Take each piece separately in hands and twist from ends in opposite directions, then shape in a coil. Place in buttered pans, cover, again let rise, and bake in a moderate oven twenty minutes. Cool slightly, and brush over with confectioners' sugar moistened with boiling water and flavored with vanilla. Dutch Apple Cake. One cup of scalded milk, one-third cup of butter, one-third cup of sugar, one-third teaspoonful of salt, one yeast cake, two eggs, flour, melted butter, five sour apples, one-quarter cup of sugar, one-half teaspoonful of cinnamon, two tablespoonfuls of currants. Mix first four ingredients. When lukewarm, add yeast cake, eggs unbeaten, and flour to make a soft dough. Cover, let rise, beat thoroughly and again let rise. Spread in a buttered dripping-pan as thinly as possible, and brush over with melted butter. Pare, cut in eights, and remove cores from apples. Press sharp edges of apples into the dough in parallel rows lengthwise of pan. Sprinkle, with sugar mixed with cinnamon, and with currants. Cover, let rise, and bake in a moderate oven thirty minutes. Cut in squares and serve hot or cold with whipped cream sweetened and flavored. Buns. One cup of scalded milk, one-third cup of butter, one-third cup of sugar, one yeast cake dissolved in one-quarter cup lukewarm water, one-half teaspoonful of salt, one-half cup of raisins stoned and cut in quarters, one teaspoonful of lemon extract, flour. Add one-half sugar and salt to milk; when lukewarm, add dissolved yeast cake and one and one-half cups of flour; cover, and let rise until light; add butter, remaining sugar, raisins, lemon, and flour to make a dough; let rise, shape like biscuits, let rise again, and bake. If wanted glazed, brush over with beaten egg before baking. Hot Cross Buns. One cup of scalded milk, one-quarter cup of sugar, two tablespoonfuls of butter, one-half teaspoonful of salt, one-half yeast cake dissolved in one-quarter cup lukewarm water, threequarters teaspoonful of cinnamon, three cups of flour, one egg, one-quarter cup of raisins stoned and quartered, or one-quarter cup currants. Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, cinnamon, flour, and egg well beaten; when thoroughly mixed, add raisins, cover, and let rise over night. In the morning, shape into buns, place in pan one inch apart, let rise, brush over with beaten egg, and bake twenty minutes; cool, and with ornamental frosting make a cross on top of each bun. Raised Muffins.