Citron Buns
| 1 yeast cake | 1 teaspoonful lemon extract |
| 6 tablespoonfuls sugar | 1 cupful scalded milk |
| 3/4 cupful Crisco | 1 egg |
| 1/2 cupful raisins | 5-1/2 cupfuls flour |
| 1/4 cupful chopped citron peel | 1/4 cupful lukewarm water |
| 1 teaspoonful salt | |
Scald milk, add half of sugar and salt; when lukewarm add yeast dissolved in water and 1-1/2 cupfuls flour. Mix, cover, and let rise till light; then add Crisco, remainder of sugar and flour, raisins, peel, and extract. Knead lightly, cover, and let rise. Divide into small pieces, let rise on greased tins, brush over with beaten egg and bake in hot oven twenty minutes.
Sufficient for twenty-two buns.