Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-04-16
HOT CROSS BUN RECIPES
I, GIVEN BY MRS. WILSON
They Come From the British Isles Long Famed TOR lhls
traditional Tidbit-The Famous Chelsea Buns
i. and Those From Windsor Castle
By NJ. A. WILSON

Oh. (COpUfiOHt, 1919, bp Mrs. VI. 4. W tiSVH'
All rights rcScrUcd.J
\ TN ENGLAND the morning of Good
Friday is ushered in with a uni
versal cry:
Slot cross buns,
Ye hot cross buns,
Buy them for your daughter,
If they don't like 'em, give 'em
to your sons,
Hot cross buns"
& Few bakers today can make bun
that will compare favorably with
those sold in the days of old from
the royal bun houses. The Chelsea
bun house was the favorite resort
of the kings of the realm. Intense
rivalry existed between these shops
Early in the present century folk
Of the great middle class came long
distances to partake of the hot cross
buns on Good Friday, as they were
served on this day in the Chelsea
bun house.
A superstition regarding bread
baked on this day has taken the
popular belief through the entire
British Isles. This bread must be
kept by the family for the ensuing
year, to ward off danger of fire and
also to prevent serious intestinal dis
orders. A few gratings of bread
baked this day in a small amount of
water are supposed to be the pan
acea for intestinal disturbances.
Many wonderful tales are told of
the favor conferred by royalty upon
the bakers of the famous English hot
cross buns. Among them is one
that says when Edward VII of
England was a small lad he person
ally made a visit to the famous
Chelsea bun house with lots of boys
from school. They raided the shop,
and then told the proprietor to send
the bill to the royal mother, Victoria
of England. 1t is reported that the
prince received good birching for
his pleasure, and that the queen had
personally left an order for these
buns to be sent to the castle. Chefs
of the royal household have long
held the secret of the recipes for
these famous delicacies.
If you desire to have these buns
early Good Friday morning you
must prepare them the day before
So about 2 o'clock in the Afternoon
set the dough made as follows: Plac'
in a bowl
Seven tablespoons of sugar,
Four tablespoons of shortening,
s,One tablespoon of cinnamon,
One teaspoon O. nutmeg,
One-half teaspoon of cloues,
Tsoo teaspoons of salt,
One well-beaten egg.
Pour over this two cups of scaldeC
milk and then let cool to 80 de
grees Fahrenheit. Now crumble il
one yeast cake and stir until dis
solved. Now add eight cups o
sifted -four. Knead to a smooth
elastic dough. Rub clean bow
with shortening, and then place il
the dough. Turn the dough over S
as to coat it we'll with the shorten
ing, and then cover closely and Sc
in a warm place (about 80 degree
Fahrenheit) to rise for about thre
and one-half hours. Then take tn
dough and punch it down severe
times, and then turn over and le
rise for one hour. Turn on a mol
board and cut into pieces the siz
of large walnut. Roll between tn
hands, and then place on the pr
pared baking sheet. Place the bal
ing sheet in the icebox over night.
In the morning place in a war,
room for one-half hour, and the
wash the tops of the buns with
wash made of egg and milk. Bal
in a hot oven for fifteen minute
=, Dust with pulverized sugar as soc
as the buns are taken from the owe
When cold, put water icing in Il
form of a cross on the top.
Windsor Castle Hot Cross Buns
Place in bowl