sonable_ at any time.

LIGHT BUNS.

[Illustration: BUNS.]

1731. INGREDIENTS.--1/2 teaspoonful of tartaric acid, 1/2 teaspoonful of
bicarbonate of soda, 1 lb. of flour, 2 oz. of butter, 2 oz. of loaf
sugar, 1/4 lb. of currants or raisins,--when liked, a few caraway seeds,
1/2 pint of cold new milk, 1 egg.

_Mode_.--Rub the tartaric acid, soda, and flour all together through a
hair sieve; work the butter into the flour; add the sugar, currants, and
caraway seeds, when the flavour of them latter is liked. Mix all these
ingredients well together; make a hole in the middle of the flour, and
pour in the milk, mixed with the egg, which should be well beaten; mix
quickly, and set the dough, with a fork, on baking-tins, and bake the
buns for about 20 minutes. This mixture makes a very good cake, and if
put into a tin, should be baked 1-1/2 hour. The same quantity of flour,
soda, and tartaric acid, with 1/2 pint of milk and a little salt, will
make either bread or teacakes, if wanted quickly.

_Time_.--20 minutes for the buns; if made into a cake, 1-1/2 hour.

_Sufficient_ to make about 12 buns.

VICTORIA BUNS.

1732. INGREDIENTS.--2 oz. of pounded loaf sugar, 1 egg, 1-1/2 oz. of
ground rice, 2 oz. of butter, 1-1/2 oz. of currants, a few thin slices
of candied peel; flour.

_Mode_.--Whisk the egg, stir in the sugar, and beat these ingredients
well together; beat the butter to a cream, stir in the ground rice,
currants, and candied peel, and as much flour as will make it of such a
consistency that it may be rolled into 7 or 8 balls. Put these on to a
buttered tin, and bake them from 1/2 to 3/4 hour. They should be put
into the oven immediately, or they will become heavy; and the oven
should be tolerably brisk.

_Time_.--1/2 to 3/4 hour. _Average cost_, 6d.

_Sufficient_ to make 7 or 8 buns. _Seasonable_ at any time.

ITALIAN RUSKS.

1733. A stale Savoy or lemon cake may be converted into very good rusks
in the following manner. Cut the cake into slices, divide each slice in
two; put them on a baking-sheet, in a slow oven, and when they are of a
nice brown and quite hard, they are done. They should be kept in a
closed tin canister in a dry place, to preserve their crispness.

[Illustration: PANNICLED MILLET.]

PANNICLED MILLET.--This is the smallest-seeded of the
corn-plants, being a true grass; but the number of the seeds in
each ear makes up for their size. It grows in sandy soils that
w