hort Bread._

Melt a pound of butter, pour it on two pounds of flour, half a
tea-cupful of yest, two ounces of caraway seeds, one ounce of Scotch
caraways; sweeten to your taste with lump sugar, then knead it well
together and roll it out, not too thin; cut in quarters and pinch it
round: prick it well with a fork.

_Buttered Loaves._

Take three quarts of new milk; put in as much runnet as will turn it;
whey the curds very clean; break them small with your hands; put in nine
yolks of eggs and one white, a handful of grated bread, half a handful
of flour, and a little salt. Mix these well together, working it well
with your hands; roll it into small loaves, and bake them in a quick
oven three quarters of an hour. Then take half a pound of butter, four
spoonfuls of clear water, half a nutmeg sliced very thin, and a little
sugar. Set it on a quick fire, stirring it quickly, and let it boil till
thick. When the loaves are baked, cut out the top and stir up the crumb
with a knife; then pour some of the butter into each of them, and cover
them up again. Strew a little sugar on them: before you set them in the
oven, beat the yolk of an egg and a little beer together, and with a
feather smear them over with it.

_Egg Loaf._

Soak crumb of bread in milk for three hours; strain it through a sieve;
then put in a little salt, some candied citron and lemon-peel cut small,
and sugar to your taste. Put to your paste the yolks only of six or
eight new-laid eggs, and beat it till the eggs are mixed. Whip the
whites of the eggs till they are frothed; add to the other ingredients,
and mix them well. Butter the pan or dish in which you bake your loaf.
When baked, turn it out into your dish, scrape some fine sugar upon it,
and glaze with a hot shovel.

_Buns._ No. 1.

Two pounds of flour, a quarter of a pound of butter; rub the butter in
the flour like grated bread; set it to the fire to dry: put in one pound
of currants and a quarter of a pound of moist sugar, with a few caraway
seeds, and two spoonfuls of good yest; make the dough into small buns;
set them to rise half an hour: you may put two or three eggs in if you
like.

_Buns._ No. 2.

One pound of fine flour, two pounds of currants, a few caraway seeds, a
quarter of a pound of moist sugar, a pint of new milk, and two
table-spoonfuls of yest; mix all well together in a stiff paste, and let
it stand half an hour to rise; then roll them out, and put them in your
ti