[Buns]

Wet well the edges. Place top cover on
and press well around the edges. Prick
top with a fork, and brush over with sweet
milk. Bake in moderate oven for at least
3 hours.

—Mrs. J. W. McKendrick,

- Ladysmith, Vancouver Island, B. C.

YANKEE BUNS

Sift 3 cups Five Roses flour with 2 tea-
spoons cream of tartar and 1 teaspoon
soda. Work } lb. butter into the flour.
Mix with the nuda enough sweet milk to
make a stiff dough. Roll $ inch thick.
Spread with 2 cup butter and sugar cream-
ed together. Roll up and cut in slices 2
inch thick. Place in well-buttered pan

and bake in moderate oven.

SPANISH BUN
No. 1

1 large tablespoon butter or shortening
1 cup brown sugar

2 eggs (save 1 white)

2 teaspoons cinnamon

4 cup sweet milk

2 teaspoons cream of tartar

1 teaspoon soda

14 cups Five Roses flour.

Note.—Butter and water may be used

instead of shortening and milk.
Cream butter and sugar, then add eggs,
then cinnamon, flour and cream of tartar.

O

O

in oven.

Last of all the milk in which has been dis-
solved the soda. Take the white of egg,
beat stiff, then add brown sugar enough
to sweeten. Put on top of cake and brown
This cake should be baked in
small bread pan. I sometimes put nutmeg
on the icing. If not, I put cocoanut on
top.

SPANISH BUN

No. 2

4 eggs (reserve white of three for frosting)
2 cups baking sugar
3 cup butter
1 cup sweet milk
1 teaspoon soda
2 teaspoons cream of tartar
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon allspice
grated nutmeg
23 cups Five Roses flour.

HOT CROSS BUNS

Take any ordinary bun dough and with
a sharp knife slit top at right angles or
press a cross on top of each with a long
pencil. When nearly baked glaze, dredge
the cross thus produced with granulated
sugar, repeat glazing and dredging until
the cross is filled with sugar. Complete
baking. Cinnamon may be mixed with the
sugar, or lemon extract.

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98 LBS. Fivé ROS

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mechanical process.

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bake things.

Not Bleached -Not Blended