Cream Buns

Put into a stewpan a quarter-pound of butter, a quarter-pound of water, a pinch of salt, a teaspoonful of castor sugar; place the pan on the stove and bring the contents to the boil, then mix into it a quarter-pound of fine flour that has been sifted, and stir together till boiling; remove from the fire and add to it three whole raw eggs and a few drops of vanilla essence, mixing well into the paste; when quite smooth put the mixture into a forcing bag with a large plain pipe, and force it out on to an ungreased baking-tin (using one with a cover for the purpose) in pieces about the size of a chicken's egg. at intervals about three and a half inches apart; put the cover on the tin and place in a quick oven and bake from twenty-five to thirty minutes, when they should be a pretty golden brown colour; remove from the tin and place on a pastry rack, and when cold remove a piece from the top of the bun, and by means of a forcing bag and rose pipe fill up the inside with garnishing cream (see recipe), and serve for afternoon tea. &C.

Spanish Buns

Rub half a pound of butter info one pound of fine flour till smooth, and mix with it a good pinch of ground cinnamon and nutmeg. Put into a basin four whole raw beaten-up eggs, mix in one ounce of German yeast, and a small teacupful of warm milk, knead with the flour into a smooth dough, and set it to rise in a warm place for about two hours; then add a quarter-pound of castor sugar, two ounces of blanched and finely-chopped almonds, and the chopped peel of a lemon, make up into little rounds, put them on a floured baking-tin, brush them over with a little warm sweetened milk, dust over with rough loaf sugar and chopped baked almonds, and cook in a qujck oven for about twenty minutes. Serve for afternoon teas, etc.

Seed Buns

Put in a basin one pound of fine flour, rub into it till quite smooth two ounces of good lard, four ounces of batter, three ounces of castor sugar, and a quarter-ounce of caraway seeds. Put in another basin two whole raw eggs, one and a half ounces of German yeast, and a half-pint of tepid new milk; mix up together till smooth, then add to the flour, and work for three or four minutes till into a paste: cover a clean cloth over the basin, and stand it in the screen to rise for about two hours, then turn out on the slab and work up into balls about the size of a chicken's egg, and put them on a greased baking-tin; let them rise for about a quarter of an hour before cooking, brush over with a little new milk, sweetened with syrup or castor sugar, and bake in a moderate oven for fifteen to twenty minutes, then take up and brush over the tops with a little golden syrup, and serve for tea. etc., either hot or cold.

Little Mannheim Breads

Take half a pound of fine flour, three ounces of castor sugar, and a little salt; rub these into two ounces of butter, and add three tablespoon-fuls of thick warm cream that has been mixed with half an ounce of German yeast; then mix all together with three whole eggs that have been well beaten-up with a fork, work into a moderately stiff paste, and set in a warm place for about one hour to rise; then roll it out with a rolling-pin to about a quarter of an inch in thickness, prick it well, and cut it into two-inch squares; place on a greased baking-tin. and bake in a quick oven till a nice golden colour; serve hot or cold for breakfast or for tea.