Show oto I 1 AAR R AR ll 11 M X M A prepared by THE ROOSEVELT STANDARD BETTY CROCKER HOME SERVICE department HOT CROSS BUNS YESTERDAY AND TODAY one a penny two a penny hot cross buns if your daughters dont like them give them to your sons this just jost a nursery rh me venders benders are supposed to have chanted this verse ver se as they went through the streets of chelsea in england angland on good friday mornin their spicy piping hot buns for sale that baj two hur huldred dred and fifty years and moe ago yet ever since throughout england hot C cross oss buns haw hae been n a tradition m for ann good na friday TT breakfast st today here in the united states we find them served throughout out lent for they are arc too delicious to be kept for just one day a year I 1 don i need to describe them to you for you are all familiar with these plump round buns which bear a deep cross etched in their well browned tops inside they are delicately and delightfully spiced and there is is always the fun of discovering a luscious raisin or tangy currant as we bite into one they are delicious anytime for supper and heated the next morning for breakfast or if your children carry their lunches to school t h eyll welcome some fat well e buttered hot cross buns bum as a change from the usual sandwiches here is the recipe hot cross buns 2 cakes compressed yeast I 1 cup milk vi cup sugar 2 eggs 41 4 M 11 cups all purpose flour I 1 tsp asp salt vi 11 asp tsp t sp nutmeg 34 3 4 tsp asp cinnamon 14 cup butter 34 3 4 cup raisins Vs 14 cup currants crumble yeast into a bowl slowly add milk which has been scalded and cooled to 80 F and stir to dissolve yeast add sugar and beaten eggs sift flour once oce before measuring add salt spices and flour and mix add the softened shortening and mix very thoroughly with the hands add fruit which has been washed in hot water knead until smooth working in the fruit carefully place in a well greased bowl cover and let rise at 85 F until almost double in bulk about 25 minutes round up small balls of dough 1 13 3 the size desired for each finished bun and place 2 inches apart on a greased creased bakin baking sheet let rise until double in bulk cut a cross about Vs 2 inch deep and 2 inches long in the top of each bun using a sharp scissors dipped in flour or a very sharp knife and bake in a hot oven F for the first 5 minutes then reduce to F to finish baking about 20 minutes when buns are nearly done brush them with milk or egg white sprinkle with sugar and return to oven to glaze just one special precaution when cutting the crosses in these buns be sure to do it very slowly so as not to release the air in the dough and heres a modern type of hot cross bun made while you wait if you please they are fruity little biscuit like buns that will be delicious with afternoon tea or with coffee or cocoa when friends drop in for an evening 1 egg cup milk 2 cups all purpose flour I 1 tsp asp salt 3 34 3 4 tsp asp baking powder 4 tap sugar 18 1 8 tsp asp nutmeg 11 asp tsp t s p cinnamon 5 shortening s cup seedless raisins 18 1 8 cup currants 1 citron cut fine I 1 candied cherries cut file beat egg until light add milk sift flour once before rnea measuring suring sift flour salt baking powder sugar and spices together cut in shortening with 2 knives or a pastry blender and blend in the fruit combine with milk and egg mixture turn dough onto well floured cloth covered board knead lightly for 30 seconds roll out 1 inch thick cut with biscuit bi cutter and place in well greased muffin cups bake 12 to 15 minutes in a hot oven F while still warm make a cross on top of each bun with thin sugar icing amount 16 hot cross cros buns 1 34 3 4 inches in diameter thin sugar icing add a little milk to confectioners confection ers sugar until it will spread easily flavor with a few drops of vanilla lemon or on other extract |