HOT CROSS BUNS.

One cake of yeast, one pint of milk, one pound cur-
rants or raisins, one-half pound butter, one-half pound
sugar, six eggs (yolks only), two quarts flour. Set yeast,
two cups of flour, one of milk, one tablespoonful salt;
when light, cream sugar, butter and eggs; mix with the
flour; add fruit; stir in the yeast, and beat twenty min-
utes; let raise; make into buns; let raise all night; bake
in hot oven twenty minutes, by raising this without the
fruit; then when raised, roll out, cover with butter, beat
one egg, spread over the butter, chop fruit and nuts,
roll up and cut into German buns.

BOSTON BROWN BREAD.

Two cups corn meal, two cups graham flour, one cup
molasses, one teaspoon salt, two* teaspoons of soda, three
cups buttermilk; mix the corn meal, graham flour, salt
and soda together; add the molasses and buttermilk
gradually; fill mould two-thirds full, steam in single
mould six hours in small moulds two or three hours.