ach
bannock. Eat hot or cold with butter.

BUN LOAF.

1 lb. Allinson wholemeal flour, 1/2 lb. butter, 1/2 lb. brown sugar,
1/4 lb. currants, 1/4 lb. raisins, 1/4 lb. candied peel, 4 eggs, 1/2
teacupful of milk. Mix the flour, sugar, currants, raisins, candied
peel (cut in thin strips), the butter and eggs well together; mix with
the milk; pour into a buttered tin, and bake in a moderate oven for 2
hours.

BUNS (1).

1 lb. flour, 1/4 lb. sugar, 4 oz. currants, 2 oz. butter, or
vege-butter, 1 teacupful of milk, 1 oz. French yeast, 2 eggs, a little
salt. Mix the flour, sugar, salt, and currants in a basin, warm the
butter and milk slightly, mix it smoothly with the yeast, then add the
eggs well beaten; pour this on the flour, stirring well together till
it is all moistened; when thoroughly mixed, set it to rise by the fire
for 1/2 hour; make into buns, set to rise by the fire for 10 minutes,
brush the tops over with egg, and bake from 10 to 15 minutes.

BUNS (2).

1/2 pint water, 1/2 pint milk, 1 oz. yeast, 1 oz. sugar, 6 oz.
Allinson's wholemeal, 1 egg (not necessary). Warm water and milk to
105 degrees, dissolve sugar and yeast in it and stir in the meal,
leave well covered up in a warm place for 45 minutes. Then have ready
1 3/4 lbs. Allinson's wholemeal, 1/4 lb. vege-butter, 5 oz. sugar, 1/2
lb. currants, pinch of salt. Melt down vege-butter to oil, make bay of
meal, sprinkle currants round, stir the sugar and salt with the
ferment till dissolved, then mix in the melted butter and make up into
a dough with the meal and currants. Keep in warm place for 45 minutes,
then knock gas out of dough and leave 1/2 hour more; shape buns, place
on warm greased tin, prove 15 minutes and bake in moderately warm oven
for 20 minutes.

BUNS (PLAIN).

1 lb. flour, 6 oz. butter, or vege-butter, 1/4 lb. sugar, 1 egg, 1/4
pint milk, 15 drops essence of lemon. Warm the butter without oiling
it, beat it with a wooden spoon, stir the flour in gradually with the
sugar, and mix the ingredients well together; make the milk lukewarm,
beat up with it the egg and lemon and stir to the flour; beat the
dough well for 10 minutes, divide into 24 pieces, put into patty pans,
and bake in a brisk oven for from 20 to 30 minutes.

BUTTER BISCUITS.

1/2 lb. butter, 2 lbs. fine wholemeal flour, 1/2 pint milk. Dissolve
the butter in the milk, which should be warmed, then stir in the meal
and make into a stiff, smooth paste, roll it out