Best Buns, page 19

Two cups of yeast sponge, 1 cup of sweet milk, heated, but not boiled; one egg, 1/2 cup butter, 1/2 cup sugar, flavor with nutmeg. Make all in soft sponge, let rise, then mix stiff, let rise again; add a few currants and mold. When about half baked, glaze with a little molasses and sweet milk.

Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo.