Buns and Rusks Recipe ingredients

• 2 cups scalded milk
• ½ cup butter and lard mixed
• ½ cup sugar
• ½ cup sifted potato
• 2 yeast cakes in½ cup water
• 3 eggs
• 6 cups Gold Medal flour
• Place sugar, butter, salt and potato in a mixing bowl, add scalded milk and mix well. When lukewarm add dissolved yeast cake and 4 cups of Gold Medal flour, beat light into a batter; add the eggs well beaten, add flour enough to make a stiff dough. Turn onto moulding board well dusted with flour, knead till smooth and elastic to the touch. Return to mixing bowl and let rise, when full of bubbles cut down and when light again shape one-half the dough into small balls; place close together in a greased pan, raise slowly at first and when very light brush over with a syrup made of 1 tablespoon cream and 1 of sugar boiled together one minute. Currants of raisins may be added or 1 teaspoon of cinnamon. Bake from twenty to twenty-five minutes in a hot oven

To prepare this Buns and Rusks Recipe, first hOT CROSS BUNS: Shape remainder of the dough into small balls when light; with a sharp knife cut two gashes at right angles on the top or press deep folds with a long pencil. When nearly baked glaze, dredge the cross with granulated sugar, repeat the glazing and dredging until the cross is filled with sugar and return to the oven. Often cinnamon is mixed with the sugar used to dredge the top of the buns. A half cup of currants could be worked into the dough when kneading.