nd ginger, one ounce of ground
caraways, and three quarters of a pound of butter oiled: mix all well
together, and set it by some time; then roll it out in pieces about the
size of a small walnut; lay them in rows on a baking-plate; dress them
flat with the hand, and bake them in a slow oven about ten minutes.

_Plain Buns._--(No. 77.)

To four pounds of sifted flour put one pound of good moist sugar; make a
cavity in the centre, and stir in a gill of good yest, a pint of
lukewarm milk, with enough of the flour to make it the thickness of
cream; cover it over, and let it lie two hours; then melt to an oil (but
not hot) one pound of butter, stir it into the other ingredients, with
enough warm milk to make it a soft paste; throw a little flour over, and
let them lie an hour; have ready a baking-platter rubbed over with
butter; mould with the hand the dough into buns, about the size of a
large egg; lay them in rows full three inches apart; set them in a warm
place for half an hour, or till they have risen to double their size;
bake them in a hot oven of a good colour, and wash them over with a
brush dipped into milk when drawn from the oven.

_Cross Buns._--(No. 78.)

To the above mixture put one ounce and a half of ground allspice,
cinnamon, and mace, mixed; and when half proved, press the form of a
cross with a tin mould (made for the purpose) in the centre, and proceed
as above.

_Seed Buns._--(No. 79.)

Take two pounds of plain bun dough (No. 77), and mix in one ounce of
caraway seeds; butter the insides of small tart-pans; mould the dough
into buns, and put one in each pan; set them to rise in a warm place;
and when sufficiently proved, ice them with the white of an egg beat to
a froth, and laid on with a paste-brush; some pounded sugar upon that,
and dissolve it with water splashed from the brush: bake them in a warm
oven about ten minutes.

_Plum Buns._--(No. 80.)

To two pounds of No. 77 mixture, put half a pound of currants, a quarter
of a pound of candied orange-peel cut into small pieces, half a nutmeg
grated, half an ounce of mixed spice, such as allspice, cinnamon, &c.:
mould them into buns; jag them round the edge with a knife, and proceed
as with plain buns, No. 77.

_Orgeat._--(No. 81.)

Pound very fine one pound of Jordan, and one ounce of bitter, almonds,
in a marble mortar, with half a gill of orange-flower water to keep them
from oiling; then mix with them one pint of rose and one