Rusks

1 cup scalded milk

1/2 to 1 yeast cake softened in

1/4 cup warm water 3 1/2 to 4 cups flour (enough to make a soft dough)

3/4 teaspoon salt 2 tablespoons sugar 1/2 cup shortening

1 egg

Cool the milk, add the yeast and one-half the flour. When light add salt, sugar, shortening, egg and remaining flour. Knead lightly on well-floured board. Let rise until double in bulk, roll out and cut with biscuit-cutter. Place on well-oiled pans, let rise and bake in hot oven (400° F.).

Raised Muffins

1 cup scalded milk 3/4 teaspoon salt

4 tablespoons sugar

2 tablespoons shortening

1 yeast cake softened in 1/4 cup warm water 3 1/2 cups flour 1 egg

Add the scalded milk to the salt, sugar and shortening. When lukewarm, add the yeast and one and one-half cups flour. Beat thoroughly. When very light, add the beaten egg and the remaining flour. Mix well and let the dough rise until double in bulk. Shape into portions small enough to fit into muffin-tins. Brush the top with egg-white slightly beaten and sprinkle with chopped nuts. Let rise in a well-oiled tin and bake in a hot oven (400°-425° F.).

Coffee Cake

1 cup scalded milk

1 cake yeast softened in % cup warm water

2 cups flour (about)

1 egg

2/3 cup sugar

3/4 teaspoon salt

4 tablespoons shortening

Sugar, cinnamon

Cool the milk and add the yeast and one-half the flour. Beat well and let rise until very light. Add the slightly beaten eggf sugar, salt and melted fat, mix thoroughly and add remaining flour. Let rise until almost double in bulk. Pour into shallow, greased pans. When light, sprinkle thickly with sugar and cinnamon. Bake twenty minutes in a hot oven (400° F.). Serve hot. See page 476 for Upside-Down Cakes.

Hot Cross Buns

1 cup scalded milk 3/4 teaspoon salt 1/2 cup sugar 1/2 cup shortening

1 yeast cake softened in

1/4 cup warm water 4 1/2 cups flour (about) 3 egg-yolks

Add scalded milk to salt, sugar and shortening. When lukewarm, add yeast and one and one-half cups flour. Beat well and let rise until very light. Add the egg-yolks and the remaining flour. Knead lightly and let rise until double in bulk. Roll out dough to one inch thickness and cut into rounds. Set these close together on a greased pan and let rise. Glaze the surface of each bun with a little egg-white diluted with water.

With a sharp knife cut a cross on top of each bun. Bake about twenty minutes in a hot oven (400° F.). Just before removing from the oven, brush with sugar and water. Fill the cross with a plain frosting. A cup of raisins may be added to the dough, if desired.

Raised Doughnuts

1 cup scalded milk

1 teaspoon salt 3/4 cup sugar

2 tablespoons shortening

1 yeast cake softened in

1/4 cup lukewarm water 3 1/2 to 4 cups flour 1 egg 1/2 teaspoon grated nutmeg

Add scalded milk to salt, sugar and fat. When lukewarm, add the softened yeast. Add one and one-half cups flour. Allow the sponge to stand in a warm place until it is so light that it will fall at the slightest touch. Add the egg, nutmeg, and remainder of the flour and knead. The dough should be softer than bread dough. Cover and set in a warm place to rise. Toss on a lightly floured board and roll until three-fourths inch thick. Cut with a doughnut cutter and let rise. Fry in deep fat (360°-370° F.) two to three minutes. When frying, put the raised side of the doughnut down in the fat. The heat will cause the top side to rise by the time the doughnut is ready to turn.