SPANISH BUNS.

Four eggs.
Three quarters of a pound of flour, sifted.
Half a pound of powdered white sugar.
Two wine-glasses and a half of rich milk.
Six ounces of fresh butter.
A wine-glass and a half of the best yeast.
A table-spoonful of rose-water.
A grated nutmeg.
A large tea-spoonful of powdered mace and cinnamon.

Sift half a pound of flour into a broad pan, and sift a quarter of
a pound, separately, into a deep plate, and set it aside. Put the
milk into a soup-plate, cut up the butter, and set it on the stove
or near the fire to warm, but do not let it get too hot. When the
butter is very soft, stir it all through the milk with a knife,
and set it away to cool. Beat the eggs very light, and mix the
milk and butter with them, all at once; then pour all into the pan
of flour. Put in the spice, and the rose-water, or if you prefer
it, eight drops of essence of lemon. Add the yeast, of which an
increased quantity will be necessary, if it is not very strong and
fresh. Stir the whole very hard, with a knife. Add the sugar
gradually. If the sugar is not stirred in slowly, a little at a
time, the buns will be heavy. Then, by degrees, sprinkle in the
renaming quarter of a pound of flour. Stir all well together;
butter a square iron pan, and put in the mixture. Cover it with a
cloth, and set it near the fire to rise. It will probably not be