Bread Rusk

1 pint bread dough 3/4 cup sugar

Butter size of egg Grated nutmeg

Spread the bread dough open; work the other ingredients into it; roll out; cut in cubes; put them in buttered pans and set in a warm place until very light. Bake in a quick oven.

Children's Rusk

1 cake compressed yeast

2 cups milk, scalded and cooled 1 tablespoon sugar

6 cups sifted flour

1/2 cup butter 1 cup sugar 1 egg 1/2 teaspoon salt

1 cup currants

Dissolve the yeast and one tablespoon of sugar in the lukewarm milk; add to it half the flour, to make an ordinary sponge. Beat well; cover and set aside in a warm place to rise, for about an hour. When light, add to it the butter and sugar creamed, egg well beaten, the currants, which have previously been washed and floured, and the remainder of the flour, or sufficient to make a soft dough; last add the salt. Knead lightly; place in greased bowl; cover and set aside in a warm place, free from draft, to rise for about two or two and a half hours. When well risen, turn out on a kneading board and mold into rolls. Place in well-greased pans; cover and let rise again for about one hour, or until double in bulk. Brush with egg diluted with milk. Bake in a hot oven for about fifteen or twenty minutes. Upon removing from oven sprinkle with powdered sugar.

Oven Scones

2 cakes compressed yeast

2 cups milk, scalded and cooled

1 tablespoon sugar

1 cup sugar

1/3 cup of lard or butter

1 cup raisins

1/2 cup citron

1 egg

6 1/2 cups sifted flour

1 level teaspoon salt

Dissolve the yeast and one tablespoon of sugar in the lukewarm milk; add three cups of flour and beat well. Cover and let rise in a warm place, free from draft, until light - about one hour. Then add butter and sugar creamed, the egg well beaten, fruit well floured, balance of flour, to make a soft dough, and the salt. Turn on board; knead lightly; form into twelve round cakes; cover and allow them to rise fifteen minutes. Then roll one fourth inch thick; cut across each way nearly through, making an impression of four cakes. Place in well-greased pans; let rise about one hour, or until double in size. Then brush with egg diluted with water. Bake fifteen minutes in a moderate oven.

English Scones

3/4 pound flour 3 ounces sugar 2 ounces lard

1/3 cup currants

1 egg

1/2 cup milk

2 teaspoons baking powder

Beat the sugar and lard to a cream; add the egg, then the milk and flour sifted with the saking powder. Have the currants well washed and drained and mix them in before all the flour is added. Make a soft dough; roll out and cut like tea biscuits. Bake in a quick oven.

English Scones.

Tea Biscuit

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt 1 tablespoon lard

Milk or water to make soft dough

Mix the dry ingredients in a bowl; rub in the lard with the tips of the fingers; add milk to make a dough just stiff enough to roll out. Roll one half inch thick; cut with a round cutter and bake in greased tins.