Mix first two ingredients; set aside. Mix next six ingredients; cut in butter. Stir in last two ingredients; fold in berry mix. Spoon into greased and floured 9"×5"×3" loaf pan; bake 350° one hour or until done. Cool on rack 15 minutes; remove from pan. Cool. RETURN

Mix 3 c flour with yeast, sugar, salt and baking soda. Heat liquids until very warm; add to dry mixture. Beat well; stir in remaining flour to make stiff dough. Spoon into two 8½"×4½" pans that are greased and sprinkled with corn meal; sprinkle tops with corn meal. Cover with towel; let rise 45 minutes in a warm place. Bake 400° 25 minutes; remove from pans immediately. Cool; slice and toast. RETURN

Cream butter and sugar; beat in eggs. Mix dry ingredients; add alternately with milk mixed with vanilla. Fold in berries; batter will be heavy. Spoon into greased and floured muffin tins. Sprinkle sugar on top; bake 400° 20-25 minutes. Allow to cool. RETURN

Dissolve yeast in warm water with ½ t sugar. In large bowl, stir next four ingredients until blended; cool to lukewarm. Mix in yeast and next four ingredients; knead dough on lightly floured board until smooth. Place in large greased bowl, turning to grease all sides; cover with towel to rise in warm place (85°) until doubled in bulk. Punch down; brush with vegetable oil. Cover with wax paper, then damp towel; refrigerate overnight. Divide dough into 24 pieces; from each piece, cut a ½" cube. Form pieces into balls; place large balls in 3" muffin pan cups. In center of each, with thumb dipped in water, make a ½" indentation; press a small ball in each. Cover with towel; let rise in warm place (85°) until doubled in bulk. Brush with unbeaten egg white; bake 425° 15-20 minutes. (12-15 minutes if going to freeze.) Yields 24 pastries. RETURN

Cream butter with one-third c flour; chill. Roll out between two sheets of wax paper into a 12"×6" oblong; chill until ready to use. Dissolve yeast in warm water with ½ t sugar. Scald milk; add next two ingredients and cool to lukewarm in large bowl. Add yeast; stir in beaten egg. Beat in enough flour to make soft dough; knead on lightly floured board until smooth and elastic and roll into 14" square. Remove wax paper from butter; place on half of dough. Fold other half of dough over butter; pinch edges to seal. Roll carefully into 20"×12" oblong. Working quickly, fold dough in thirds; again roll into 20"×12" oblong. Repeat twice more; if you can't work quickly, chill dough 30 minutes between rollings. After last rolling, chill dough 45 minutes; cut into four pieces. Working with one piece at a time, roll each piece into 12" circle; cut each circle in ten wedges. Roll up each wedge beginning at the long end; curve into crescent shape. Place point side down three inches apart on ungreased cookie sheet; let rise in warm place (85°) until double in bulk. Brush with last two ingredients mixed. Bake 375° 12-15 minutes. (10-12 minutes if going to freeze.) Yields 40 pastries. RETURN

Mix yeast and water with ½ t sugar; let stand 5-10 minutes. In large bowl, mix sugar, salt, ¼ c butter and milk; stir until blended. Cool to lukewarm; beat in two eggs with whisk. Add yeast mixture, extracts, mace and three c flour; stir until smooth. Stir in enough more flour to make a soft, easy-to-handle dough; cover with clean towel. Let rise in warm place (85°) until doubled in bulk (1½-2 hours). Roll dough on lightly floured surface into one-third inch thick square; dot with ½ c butter. Fold dough in half, pressing edges together; dot with remaining butter. Repeat folding and pressing procedure; roll out into one-third inch thick square. Fold in half lengthwise, then crosswise; repeat rolling and folding procedure three times. Let dough rise, refrigerated, 30 minutes between rollings if necessary. Place on greased bowl; cover. Let stand 30 minutes; roll dough one-third inch thick. Cut and shape into pastries. Place on cookie sheets; let rise until doubled in size. Brush with beaten egg; bake 475° 8-10 minutes. (7-8 minutes if going to freeze.) Drizzle with sugar glaze (last four ingredients mixed). Yields approximately 24 pastries. RETURN

Scald milk; stir in ½ c brown sugar and next two ingredients. Cool to lukewarm. Proof yeast in ½ c warm water with 1 T each brown sugar and regular sugar; mix in milk. Mix in eggs. Mix 3 c flour in large bowl with next two ingredients; beat into yeast mixture with wooden spoon four minutes or until smooth. Toss currants with 1 c flour; stir into dough. Stir in enough flour to make to make firm dough; knead on floured surface to make smooth, elastic dough (about 8-10 minutes). Place in greased bowl; turn to coat. Let rise, covered, in warm place 50-60 minutes, or until double in bulk; punch down. Form into 24 balls; place balls 2" apart on greased baking sheets. Let rise, covered, 35-45 minutes or until almost doubled. Bake 400° 18-22 minutes until golden and done; cool on wire rack. (Bake only 16-18 minutes if going to freeze.) Cream next two ingredients, 2 T at a time; beat until light. Beat in next two ingredients; beat in enough milk, 1 t at a time, to make smooth icing. Make a cross on each bun. RETURN

Bring eggs and milk to room temperature; beat together. Mix flour and salt; stir into egg mixture. Beat until smooth and well-blended. Pour into hot pan in which beef was roasted. Bake 450° 10 minutes. Reduce heat to 350°; bake 10-15 minutes more until puffy and golden brown. Yields eight servings. RETURN