CAKES. 395 



Remarks. — Equal to rye and Indian bread. If you wish them lighter, use 

 JSaking powder or sour milk and soda. Have them come out just at tea-time, 

 and have some freshly-made butter if you wish to appreciate a good thing. 



Pork Cake. — Fat salt pork, 1 lb. ; strong coffee, 1 pt. ; brown sugar, 4 

 cups; stoned raisins, 1 lb. ; citron or English currants, % lb. ; flotu-, 9 cups; 

 soda, 1 table-spoonful; 1 nutmeg and 1 table-spoonful of cinnamon. Direc- 

 tions — Tne pork is to be weighed free of rind and chopped very fine ; then 

 pour the coffee, boiling hot, upon it and set on the stove a few minutes before 

 adding any of the other ingredients. The spices are all to be ground, and if 

 citron is used, it is to be finely chopped. The raisins and other fruit are to be 

 dredged with flour to prevent settling. Fit a piece of white paper to the bot« 

 torn of the pan or pans and cover the top with paper also, to prevent burning. 

 Bake in a moderate oven until a splinter can be thrust into it and pulled out 

 without the cake sticking to it. — Mrs. Carrie Case, Toledo, 0. 



Remarks. — This will be very palatable, and will keep as long as you will 

 allow. It is excellent. 



Buns. — Flour, 63^ cups; sugar, 1 cup; butter, % cup; milk, 1 cup; cur- 

 fants, 2 cups; yeast, 1 table-spoonful. Directions— Diy and sift the flour, 

 melt the butter in the milk; the currants to be washed and dried beforehand. 

 Mix all, and stand in a warm place till it rises, before baking. — Peterson's 

 Magazim. 



Buns, Better Than Bakers'.— "Warm milk, 3 cups; sugar, 1 cup; 

 feast, J^ cup. Stand over night. In the morning add another cup of sugar, 



1 cup of butter, knead stiff and let rise again; then cut into 60 pieces, roll in the 

 hand and put into pans just to touch each other, let rise again, then rub with 

 whites of eggs, and bake to a light brown. Currants or raisins improve them. 

 These are much better than bakers' buns. 



Remarks. — They will be excellent if not allowed to stand so long as to sour 

 before baking — if so, soda will correct it. 



Easter Buns, or " Hot Cross Buns " of the London Criers.— 

 Bweet milk, 3 cups; yeast, 1 cup; flour, to make a thick batter. Set over night, 

 and in the morning add sugar, 3^ cup; J^ a nutmeg; 1 salt-spoonful of salt, and 

 flour enough to roll out like biscuit dough. Knead well and set to rise 5 hours. 

 Roll }4 i°ch thick, cut and set in a well-buttered pan ; when they have stood a 

 )^ hour make a cross with a knife upon each, and instantly put in the oven; 

 bake to a light brown, and brush over with the whites of eggs beaten with 

 white sugar. 



Remarks. — "Mrs. A. M. S.," of Junction City,, Kansas, says: "These 

 ore the ' Hot Cross Buns ' of the London criers." I know they are nice enough 

 to be that same. 



Breakfast Buns.— Sugar, sour milk or butter milk, of each, 2 cups; 



2 eggs; melted butter, % cup; soda, 1 tea-spoonful; flour and salt. Direc- 

 tions — Break the eggs into a suitable dish to make the cake in, and beat them 

 well; then put in the sugar, butter and a little salt, and beat aU well together: 

 having dissolved the soda in the milk, add it; then sift in sufficient flour to allow 



