Page 12 Advertisements Column 3

Timaru Herald, Volume CXXXVII, Issue 19759, 28 March 1934, Page 12

I TO-DAY’S RECIPE

HOT CROSS BUNS

21bs flour, 41b castor sugar, loz compressed yeast, 1 pint of warm milk, ilb butter, lib currants, 4 ! teaspoon salt and 1 teaspoon mixed spice. Rub butter into flour, spice and salt. Make a : well in the centre. Put yeast j and sugar into a warm basin | and beat to a cream. Stir in I the warm milk and pour all into I ! the centre of the flour. Mix all j lightly till smooth. Cover the basin and put in a warm place so that the dough rises to twice its original size, about 14 hours. Add currants and shape into | small buns and place on a greased tin. Mark a cross, and leave in a warm place for 15 minutes. Brush over with a | liiMe milk and sugar and bake | in a hot oven 20 minutes.

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