Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1913-01-22
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Dainty Confessions lake hslrNames
From Towns 70 Which They ORR
sinatsd. But the Recipes
So Speak for themselves. -.

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IN the homes OF the pld-fashioped
country people thor. Ares 20 be fouRd
tried sndtruea recipes iorssteA cakes
that have sto6asthes &c = OF hundreds
Of years In England and have been
handed. down land over to US in
America
s. Under any name these cakes taste
as sweet 1t is Interesting to note.
that the names are given from tho
English town in which there were
first popular Soc aa-.s -as ss''s.
Shrewsbury Cakes. - Sieve two
pounds OF nonr and mix well with one
pound of powdered sugar. one table
spoonful Of ground cinnamon. one
ounce OF carraway and one nutmeg.
grated, Beat and add separately the
whites and, yolks of four eggs and
work in halt q pound of butter until
the mixture is a thick paste. Roll this
out to about one-eighth OF an inch
thick. theE cut in round cakes. Bake
on a tin slightly Toured for about
twenty minutes gcst9 sc. -laag 3Tssa
Chelsea Buns.--Take two pounds OF
light dough and roll out quarter OF
an inch thick. Cut four or six OUNCES
Of butter into small pieces and lay
over the paste; fold It up and then
roll out once or twice Gas in making
pun paste) adding some moist or pow
dered sugar the'last timeit is rolled
out. "a Cut into strips half an inch
thick and coil each one round into "a
little cake. Then cover the buns with
a,cloth. and set In warm place, 20
rise. Bake on a huttered tin for about
twenty minutes, Currants. candied
peel and spices may be added with ad-
vantage. Ah7 a'A'"@4e
Bath Buns.-Mix one and a quarter
ounces of yeast with one teaspoonful
Of powdered sugar until. they become
liquid. Warm three gllls oftmilk until
almost tePid, Put one andsoa half
pounds Of -four through p sieve, and
add a. pinch .ot. salt; then lightly rub
In half a pound OF butter and four
ounces of powdered sugar. two ounces
of sultanas,. and the, grated rind Of one
lemon. Mix the ingredients well, then
add five eggs we'll beaten. and the
yeast and mix. Mix the Whole to d
smooth dough, turn into basin. COW
er with "A cloth and set In a warm
place till the dough rises to twice. its
size. This will take about one and a
half hours RlncesitFon a Toured board
and work In almost four OUNCES u Of
formulated sugar. Then break up the
paste into rough heaps and put It on
a buttered tin and sprinkle d little
granulated sugar over the paste
Leave IN al warm placeato rise twenty
minutes Then bake in''a 9daick oven
for about tw enty minutes yGi al tGt 81
Sally Lunns.-Mix quarter o5 a
teaspoonful of soft sugar with half an
ounce or eonipressed Seast TIM nlIquid.
Warm one and a half giilssnf snttis ami
stir Ii intothe yeast. Beahwoll an,egg
and: stir 1t intolthe milks]OThgl istSain
the whole imixtgIe, into, az, oYRSfss Of
sieved -four. TO which, half q, tsaspY.0n-
full of salt has been added. Tufn on a
Toured board and knead lightly.
sprinkiing with d 'fittle -four "a Keep
from sticking. Butter two deep, round
tins and put hair the dough I'll each,
cover the tops with a CREASED paper
and leave near theshrete risef6f about
ha.i- an hour. when the SHOULD
fiils the nssaaTbenFbaketsia aaquink
oven dor about tAtHty minittesN SCI ?
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