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[PLAIN WORDS MAKE THE MOST ORNAMENTAL SENTENCES.] 2113. Banbury Cakes. Roll out the paste about half an inch thick, and cut it into pieces; then roll again till each piece becomes twice the size; put some Banbury meat in the middle of one side; fold the other over it, and pinch it up into a somewhat oval shape; flatten it with your hand at the top, letting the seam be quite at the bottom; rub the tops over with the white of an egg, laid on with a brush, and dust loaf sugar over them: bake in a moderate oven. 2114. Meat for Banbury Cakes. The meat for Banbury cakes is made thus:--Beat up a quarter of a pound of butter until it becomes in the state of cream; then mix with it half a pound of candied orange and lemon peel, cut fine; one pound of currants, a quarter of an ounce of ground cinnamon; and a quarter of an ounce of allspice: mix all well together, and keep in a jar till wanted for use. 2115. Bath Buns. A quarter of a pound of flour; four yolks and three whites of eggs, with four spoonfuls of solid fresh yeast. Beat in a bowl, and set before the fire to rise; then rub into one pound of flour ten ounces of butter; put in half a pound of sugar, and caraway comfits; when the eggs and yeast are pretty light, mix by degrees all together; throw a cloth over it, and set before the fire to rise. Make the buns, and when on the tins, brush over with the yolk of egg and milk; strew them with caraway comfits; bake in a quick oven. If baking powder is used instead of yeast, use two teaspoonfuls, and proceed as directed, omitting to set the dough before the fire to rise, which is useless as regards all articles made with baking powder.