Buns No 2 Recipe

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

tins; let them stand another half hour to rise before you bake them. The

above receipt answers equally well for a cake baked in a tin.

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