San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1924-04-13
difficult to add fruit to a dough that
has been kneaded. 1t drops out.
Hot Cross Buns.

difficult to add fruit to a dough that
has been kneaded. 1t drops out.
Hot Cross Buns.
Hot cross buns are as often plain Of
crumbs or they may be plum buns.
They may be spiccd also, the spices
being sifted into the flour when the
dough is put together. The dough
need be neither kneaded nor rolled for
these buns, which will be the lighter
in most cases if neither of these
things is done. After a dough, scant
in flour, has set, little balls or it can
be handled and flattened out for buns.
Two cuts at right angles are suffi-
cient to make plain bun into hot
cross bun or the crossed buns which
used to be sold hot. Plain bread
dough made into bun shapes and then
brushed over with the following mix
ture, if rightly baked, will make a
pleasing hot bun. Beat together one
egg, one-fourth cup of sugar or lit
tie less, and one-fourth cup Of milk.
Some chopped nuts may be sprinkled
over after the buns are brushed.
Baking Powder Buns
Two cups of bread flour, one-half
cup of milk one egg, two to four tea
spoons of baking powder, three table
spoons of melted butter, three table.
spoons of sugar, one-fourth cup Ct
currants, little crushed orange peel,
One-half teaspoon salt. Sift the flour,
sugar, salt and baking powder TO-
gether. Prepare currants, and crush Il
little died orange peel and add to the
dry mixture, then pour in the egg
which has been beaten and mixed with
the milk. A little of the egg may be
saved out to glaze the buns with, ex-
tending it with water to equal its own
measure. Stir the wet well into the
dry, add the just melted butter, and
knead whole with the spoon. Roll out
and cut in biscuit shape, and bake
from twelve to fifteen minutes on an
inverted dripping pan. After brush
ing with the egg, these may be gar
nished with colored sugar or bits of
rock candy or, after they are baked.
some powdered sugar icing made by
wetting the sugar with n. little boiling
water, may be use dto finish them.
Easiest Strawberry Shortcake.
Sift two cups of flour with two or
three teaspoons of baking powder
(some even use four, but / use. two)
into a bowl with a teaspoon OF salt.
Stir into this one cup and quarter
of milk while two tablespoons OF shor-
tening have been just melting in one
of the two small layer cake tins in
which the batch of dough is to be
baked. Stir the melted shortening
into the batter, and with what is lett
in the tin oil the two.
Pour half the batter into one tin
and half into the other, and pat each
smooth with the bowl of a large
spoon wet in cold water. You can
get browner top by adding a tea
spoon or two of sugar TO the batter,
or a little more than that is not at
all Objectionable as flavor. In good
oven you should get a delicious bot.
tom crust on these layers Of bread
cake in the scone shape.
You may butter these when baked
and put them together with ssrawber-
ries and cream, or you can get an even
better effect by splitting them with a
hot knife, buttering them, filling the
some on top with whipped cream, or
serve the cream separately: The old
fashioned American shortcake of much
this type was considered superlatively
good without cream.