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 1906 COOKBOOKBREADS, WARM & COLD pg 1 >  Buns (3 Recipes) >



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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



Buns #1

Take 2 cups of bread sponge, 1 1/2 cups of sugar, 1 cup of sweet milk, 2 eggs, butter the size of an egg; mix well together, adding enough flour to make a stiff batter. Let it rise until very light. Mix stiff. Let it rise again. Make into biscuits. Let rise again, and bake.

Sister Ida M. Saylor, Meyersdale, Pa.

Buns #2

At noon soak 1 yeast cake, then add 1 quart warm water, 1 egg, 1 small cup sugar, 1/2 cup butter. Mix to a stiff batter, and let it rise till bedtime. Then mix not quite as stiff as bread dough in the morning. Mould out in tins and let rise 3 or 4 hours. Bake in quick oven.

Sister Eliza Slifer Cakerice, Conrad, Iowa.

Buns #3

Take 2 cups of bread raising, 1 cup of warm water, 3/4 cup of white sugar, 1/2 cup of lard, flour enough to make it stiff. Let rise, then work it down and let rise again; make it into buns and let rise until very light. Bake in a moderately hot oven.

Sister J. E. Price, Dallas Center, Iowa.

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