Cross Buns
Pick clean a pound and a half of dried or Zante currants; wash, drain, and dry them on a large flat dish placed in a slanting position near the fire, or in the sun. It will be still better to substitute for the currants a pound of Sultana (or seedless) raisins, each raisin cut in half. When quite dry, dredge the fruit thickly with flour to prevent their sinking or clodding in the cake. Sift into a deep pan two quarts of flour, and mix thoroughly with it a table-spoonful of powdered cinnamon, and three quarters of a pound of powdered sugar. Cut up three-quarters of a pound of fresh butter, into a large half pint of rich milk. Warm it till the butter is quite soft, but not till it melts. Make a hole in the centre of the pan of flour, and pour in the mixed liquid, adding a jill (or two wine-glasses) of strong fresh yeast. Mix in the flour by degrees, beginning round the edge of the hole, and proceed gradually till you have the whole mass of ingredients well incorporated. Cover the pan with a clean thick towel, and set it in a warm place to rise. When it has risen high, and is cracked all over, mix in a small tea-spoonful of dissolved soda. Flour your pasteboard, divide the dough into equal portions, mix in the plums, and slightly knead it into round cakes the size of a small saucer. Place them on a large dish, cover them, and set them again to rise in a warm place for half an hour. Mark every one deeply with a cross, bake them brown, and when done brush each bun lightly over with a glazing of white of egg, sweetened with sugar.