¼ cup yeast. 2 cups flour.
Mix in a sponge at night or very early in the morning. When well risen, add flour enough to make a stiff dough. Knead and let it rise again, then add one fourth of a cup of butter, rubbed to a cream, half a cup of sugar, and one egg, beaten with butter and sugar. Let it rise in the bowl till light. Shape into small round biscuit; put them close together in a shallow cake pan, that they may rise very high. When ready to bake, rub the tops with sugar dissolved in milk, sprinkle with dry sugar, and bake in a moderate oven.
Make a dough at night by the rule for Milk Bread, No. 1. In the morning make half the dough into a loaf for bread. Put with the remainder half a cup of butter, creamed, with one cup of sugar and one egg, well beaten; mix and beat well; add half a cup of flour, or enough to shape it easily. Let it rise in the bowl, shape into small rounds or into long narrow rolls, and when very light, glaze them and bake as in the preceding rule.
1 pint milk, scalded.
½ cup butter and lard, mixed.
¾ cup sugar.
1 cup potato yeast.
Flour as required.
Mix early in the morning, in the order given, adding flour enough to make a thin batter. Let it rise till full of bubbles, then add flour enough to knead it. When well risen, shape into rounds, or roll out and cut them. Let them rise in the pans till very light; then bake in a hot oven about half an hour.
Dried Rusks are made after either of these receipts, and when risen are rolled thin, cut into rounds, and put two together into the pan. When baked, they are pulled apart and left in a very moderate oven to dry. Or they are cut in slices when cold, and dried until crisp and brown. They are delicious soaked in milk and eaten with butter, or used the same as bread in puddings, or soaked in a custard and sauted.
Make a sponge over night with
1 cup milk, scalded. 1 tablespoonful sugar and 1 egg beaten together.
1 saltspoonful salt. ¼ cup yeast.
2 cups flour.
Beat it well and in the morning add flour to made a stiff dough. Knead fifteen minutes. Let it rise until light, then add one fourth of a cup of butter, softened, half a cup of currants, and one saltspoonful of cinnamon or nutmeg. Let it rise in the bowl till light. Shape into small round cakes, put them close together, and when well risen bake in a moderate oven. Glaze them with sugar and milk, or with white of egg beaten stiff with sugar. Make a deep cut like a cross just before they are put into the oven, and you have Hot Gross Bunns. Many prefer a bit of citron put into the middle of each bunn. These are better when freshly baked. It is therefore well to make only a small quantity. They may be made from risen milk-bread dough in the same manner as Rusk, No. 2, by using the spices and the fruit and a smaller quantity of sugar. This receipt for bunns makes excellent raised doughnuts by omitting the currants and rolling half an inch thick and cutting with a doughnut cutter.