light in less than five hours. When it is risen very high, and is
covered with bubbles, bake it in a moderate oven, about a quarter
of an hour or more in proportion to its thickness.

When it is quite cool, cut it in squares, and grate loaf-sugar
over them. This quantity will make twelve or fifteen buns.

They are best the day they are baked.

You may, if you choose, bake them separately, in small square
tins, adding to the baiter half a pound of currants or chopped
raisins, well floured, and stirred in at the last.

In making buns, stir the yeast well before you put it in, having
first poured off the beer or thin part from the top. If your yeast
is not good, do not attempt to make buns with it, as they will
never be light.

Buns may be made in a plainer way, with the following ingredients,
mixed in the above manner.


Half a pound of flour, sifted into a pan.
A quarter of a pound of flour, sifted in a plate, and set aside to
sprinkle in at the last.
Three eggs, well beaten.
A quarter of a pound of powdered sugar.
Three wine-glasses of milk.
A wine-glass and a half of the best yeast.
A quarter of a pound of butter, cut up, and warmed in the milk.