Melt  the  butter,  dissolve  the  sugar
and  salt  in  the  hot  milk;  when  luke-
warm, add  the  yeast  and  beaten
whites.  Mix  in  flour  to  make  a
drop  batter.  In  the  morning  add  the
remainder  of  the  flour  and  knead
'twenty  minutes.  Raise  till  light;  then
knead  again  slightly  and  roll  half  ari
inch  thick.  Have  the  edges  as
straight  as  possible.  Spread  all  over
with  a  thin  layer  of  soft  butter,  a
sprinkling  of  sugar,  cinnamon,  grated
lemon  rind,  and  currants.  Roll  like
a  jelly  roll,  cut  off  slices  an  inch
wide,  lay  them  with  the  cut  side  down
on  greased  pans,  and  when  raised
bake  in  a  hot  oven  fifteen  or  twenty
minutes.  Glaze  with  sugar  dissolved
in  milk.
Currant  Squares.
1  cupful  cream,
§  cupful  melted  butters,

3  eggs,

1  cupful  sugar,
^  cake  yeast,

2  tablespoonfuls  water,

4  cupfuls  flour,

1  teaspoonful  powdered  mace,
1    teaspoonful    powdered    cinna-
mon,
1  cupful  currants.
Heat  the  cream  in  a  double  boiler,
then  stir  in  the  butter,  well-beaten
eggs,  and  sugar.  Add  the  yeast  dis-
solved in  a  little  water,  the  flour
sifted  with  the  spices,  then  the  cur-


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807


rants  'il'.  edged  with  flour.  Beat  hard
for  fifteen  minutes.  Pour  into  a  shal-
low baking  pan  and  raise  until  it  is
almost  doubled  in  bulk.  Bake  in  a
quick  oven;  when  done,  sprinkle  with
powdered  sugar  and  cinnamon.  Let
the  cake  cool  slightly,  then  cut  into
squares  with  a  sharp  knife,

Kaised  Wheat  Muffins.
2  cupfuls  flour,
1  cupful  milk,
1  tablespoonful  butter,
i  tablespoonful  sugarj
^  teaspoonful  salt,
1   egg,
§  yeast  cake.
