e hours, beat again. Now grease
thoroughly an oblong or round baking pan; take the Sally Lunn and beat
for five minutes, pour into the prepared pan, having the dough fill
the pan about one-half; let rise twenty minutes in warm place, bake in
hot oven twenty-five minutes, then dust with sugar.

PLAIN BUNS

Weigh out eighteen ounces of dough and divide into one dozen pieces.
Mould into balls and let spring for ten minutes. Now mould up nice and
round and then set close together on a well-greased pan. Let rise for
thirty-five minutes, and then brush the tops with egg and water; wash
and dust lightly with sugar. Bake for eighteen minutes in a hot oven.
A small pan of boiling water may be placed in the oven when baking
these rolls.

For variety's sake, part of the dough may be baked plain. To the
balance add caraway seeds, a little citron, nutmeg or a few currants.
If carefully baked and cooled, these rolls may be stored in an
air-tight box and they will keep for several days. To reheat, place in
an oven with a pan of boiling water for ten minutes to freshen.

Egg wash: One egg and one-fourth cup of milk; beat to mix; apply with
small paint brush.

STICKY CINNAMON BUNS

Scald one cup of milk and then place

Four tablespoonfuls of shortening,
One-half cupful of sugar,
One teaspoonful of salt

in the mixing bowl, and pour over it the scalded milk. Stir to
thoroughly mix and then cool to 80 degrees Fahrenheit. Now dissolve
one-half yeast cake in one-half cupful of water 80 degrees Fahrenheit,
and when the milk is at the proper temperature, add six cupfuls
of flour and work to a smooth dough. Place in a well-greased bowl,
turning the dough around in the bowl so that it will be thoroughly
coated with shortening. Cover and let rise three and one-half hours.
Now pull the sides of the dough into the centre and punch down,
turning the dough over. Let rise again for one hour, then turn on a
moulding board and divide the dough in half. Knead each piece into
a ball. Cover and let rise or spring for ten minutes. Now roll
out one-quarter inch thick, using a rolling pin. Brush with melted
shortening and sprinkle well with brown sugar, using about one
cupful. Now dust with two teaspoonfuls of cinnamon and spread over the
prepared dough one and one-half cupfuls of currants or small seedless
raisins. Begin at the edge and roll like a jelly-roll. Cut in pieces
one and one-half inches thick and then place in prepared pans