Hot Cross Buns
| 1/4 cupful sugar | 1/2 yeast cake |
| 3 tablespoonfuls Crisco | Flour |
| 1 teaspoonful salt | 1/4 cupful chopped candied citron |
| 3/4 teaspoonful powdered cinnamon | 1/2 cupful seeded raisins |
| 1 teaspoonful powdered ginger | 1 cupful scalded milk |
| 1 egg | 1/4 cupful lukewarm water |
Add Crisco, sugar, and salt to milk; when lukewarm, add yeast cake dissolved in water, spices, egg well beaten, and sufficient flour to make a stiff-dough. Mix well, add raisins and peel, cover, and let rise over night. In morning divide into pieces and form into neat buns; place in Criscoed pan one inch apart, let rise, brush over with milk or beaten egg, and bake in moderately hot oven twenty-five minutes. Cool, and with ornamental frosting make a cross on each bun. The cross may be made by placing strips of paste on buns before they are baked.
Sufficient for twenty buns.