Afternoon tea

Maybe, I should have given you this recipe earlier as the dough has to rise twice — so I'm afraid you won't get any buns with today's afternoon tea unless you live far west of me, where it still is morning.
This recipe comes from "Things Mother Used To Make" by Lydia Maria Gurney.

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The introduction reads:
The Things Mother Used To Make consist of old fashioned recipes, which have been for the most part handed down by word of mouth from one generation to another, extending over a period of nearly one hundred years. The author, a New England woman, has during her life tested out in her own kitchen the greater part of these recipes, which represent the best cookery of those times.

This material was originally published in "Suburban Life", where it obtained such recognition as seemed to warrant its preservation in book form. The original material has accordingly been amplified, and it is here presented as one of the volumes in the series of Countryside Manuals.

FRANK A. ARNOLD

NEW YORK

September 15, 1913

=New England Buns=

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1 Cupful of Milk

1 and l/3 Cupfuls of Sugar

2/3 Cupful of Butter or Lard

1/2 Cupful of Currants

1 Teaspoonful of Extract of Lemon

1/4 Teaspoonful of Soda

1/2 Teaspoonful of Salt

1 Yeast Cake

Flour enough for Soft Dough 0

Dissolve the yeast in a half-cupful of cold water. Scald the milk and, when nearly cold, add the yeast, half the sugar, and flour enough to make a thin batter; let it rise to twice its bulk. When light and foamy, add the rest of the ingredients; sprinkle a little flour over the currants, stir the soda into the flour, using flour enough to make stiff dough. Set again, then roll, cut with a cooky-cutter, about an inch thick, and let rise again. Bake in a moderate oven twenty-five minutes. Mix in the morning, if wanted for the evening meal. When done, brush over the top, while warm, with equal parts of milk and molasses.