Take currant bun dough and make it into a round flat cake of any required size, and place it on a buttered tin. When it is about half proved, divide it with a long, flat piece of wood having a thin graduated edge, into eight equal parts, and place it again to prove. When it is proved enough, brush over the top lightly with the white of an egg well whisked, dust it with fine powdered sugar and sprinkle it with water, just sufficient to moisten the sugar. Bake it in a rather cool oven to prevent the icing getting too much coloured. 24.--Saffron Buns. Take the same mixture as for tea cakes, add 1 oz. of caraway seeds, and colour it with saffron. Mould them round, and put them on the tins so as not to touch. When they are near proof, wash the tops with egg and milk, and dust them with castor sugar. Put them in the oven to finish proving, and bake them in a moderately hot oven. 25.--Cinnamon Buns. Made same way as saffron buns, but leaving out the caraway seeds and saffron, and using instead sufficient ground cinnamon to flavour them. 26.--Jubilee Buns. 2 lbs. of flour, ¾ lb. of butter, ¾ lb. of sugar, 4 eggs, ½ oz. of voil. Rub the butter in with the flour, make a bay and add the sugar, pound the salt in a little milk and pour it in, break the eggs, and mix all together into a dough. Make six buns out of 1 lb. of dough, mould them round, wash the top with eggs, put some currants on the top, and dust with sugar. 27.--German Buns. 4 lbs. of flour, 2 ozs. of tartar, 1 oz. of carbonate of soda, 12 ozs. of butter, 1½ lbs. of sugar, 4 eggs, 10 drops of essence of lemon, with milk. Mix tartar and carbonate of soda with the flour, make a sprint or bay, put butter and sugar in bay, cream; add eggs, then milk, make all into a dough, and size them off on buttered tins one inch apart. Wash over with egg, and put a little sugar on top, and bake in a moderate oven. 28.--Common German Buns (for wholesale purposes). 4 lbs. of flour, 2 ozs. of tartar, 1 oz. of carbonate of soda, ½ lb. of lard, 1½ lb. of moist sugar, a little turmeric and churned milk; then proceed as for best German buns. Bake in a sharp oven. 29.--London Buns. Take 1 pint of milk warmed in a basin, add 2 ozs. of yeast, 8 ozs. of moist sugar, and make a dough with sufficient flour. When the sponge is ready add 12 ozs. of butter, a pinch of salt, and have ready 4 ozs. of chopped peel. Mix all in the dough with 2 eggs and lemon, and prove. When about half proved wash over with yolk of egg. Put sugar on top when full proved. 30.--Penny Queen Cakes. 1½ lb. of butter, 2 lbs. of sugar, 15 eggs, 2 lbs. of flour, 1 lb. of patent flour. Cream butter and sugar in a basin, add eggs, then flour, and as much milk as will make a nice batter. Bake in fluted pans. 31.--Patent Flour. Take 4 ozs. of tartar, and 2 ozs. of carbonate of soda, and 8 lbs. of flour, and sift through a sieve three times. 32.--Penny Rice Cakes.