Evening Republican, Volume 15, Number 27, Rensselaer, Jasper County, 1 February 1911 — Scotch Currant Buns. [ARTICLE]

Scotch Currant Buns.

Two pounds bread dough, one-half fcmnd lard, two pounds currants, two pounds raisinß, one-half pound orange peel, one-half pound almonds, one pound sugar, tablespoon caraway 6eeds, one ounce ground ginger, one ouftce cinnamon. Put lard on top of dough and set on end of stove to slowly melt, then take all the fruit, sugar and spice, which has to be thoroughly minced and mixed, and add to dough on baking board. Put It Into cake pan and press into shape. Make a very tough pie crust, roll out thin, turn out bun on crust and cover all over. Put back into pan again and prick top wltb fork. Rub over with yolk of egg. Bake In alow oven for about three hours.