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THE CODVILLE COMPANY, LIMITED

FRENCH RUSKS.

2 cups scalded milk | Flour

4 cup butter 3 eggs

+ cup sugar 1 teaspoon salt

1 yeast cake dissolved in * teaspoon Gold Standard
; cup lukewarm water Vanilla Extract

Add butter, sugar and salt to scalded milk; when lukewarm, add
dissolved yeast cake and three cups flour. Cover and let rise;

add egg and egg yolks well beaten and enough flour to ,knead.

Let rise again and shape as for Parker House Rolls. Before bak-
ing, make three parallel creases on top of each roll. When nearly
done, brush over with whites of eggs beaten slightly, diluted with
one tablespoon cold water and the vanilla. Sprinkle with sugar.

BUNS.
1 cup scalded milk 4+ cup raisins stoned and quartered
1% cup butter 1 teaspoon Gold = Standard
4 cup sugar Lemon Extract
1 yeast cake dissolved in Flour
4 cup lukewarm water 4 teaspoon salt

Add one-half sugar and salt to milk; when lukewarm, add dis-
sclyed yeast cake and one and one-half cups flour. Cover and
let rise till light; add butter, remaining sugar, raisins, lemon ¢x-

tract and flour to make a stiff batter; let rise, shape like biscuit ;

let rise again and bake. If wanted glazed, brush over with beaten
egg be‘ore baking.

HOT CROSS BUNS.

1 cup scalded milk # teaspoon Gold Standard Cassia
+ cup sugar 3 cups flour

2 tablespoons butter 1 egg

+ teaspoon salt + cup raisins stoned and quarter-
4 yeast cake dissolved in ed or ¢ cup cleaned currants

+ cup lukewarm water

Add butter, sugar and salt to milk; when lukewarm add dis-
solved yeast cake, cassia, flour and egg well beaten; when thor-
oughly mixed add raisins; cover and let rise over night. In
morning shape in forms of large biscuits, place in pan one inch
apart, let rise, brush over with beaten egg and bake twenty min-
utes; cool and with Gold Standard Orange Icing (or other ee
ced flavor) make a cross on top of each bun.

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