1 cupful of milk scalded.
2 tablespoonfuls of butter.
3 tablespoonfuls of sugar.
½ teaspoonful of salt.
Make a sponge (see directions at head of chapter), using the milk, salt, and yeast. When it is full of bubbles, add the but-:er, sugar, and well-beaten eggs. Stir in enough flour to make i soft dough. Knead it for twenty minutes. Let it rise to double its bulk; then mold it into balls the size of half an egg. Place them rather close together in a baking-tin, and let them rise until very light. When they are ready to go into the oven, brush over the tops with sugar dissolved in milk, and sprinkle :he tops with dry sugar. Bake in a hot oven about half an hour. Rusks must be well kneaded and be very light before being baked. A part of the dough set for bread may be made into rusks by adding to it an egg, sugar, and butter.
1 pint of bran. ½ pint of flour.
½ pint of milk.
6 tablespoonfuls of molasses.
1 even teaspoonful of baking soda.
Mix the bran, flour, and soda together; mix the molasses and milk together, and add the flour mixture. Bake in gem-pans. Two of these biscuits eaten at each meal act as a laxative and sure for constipation. The receipt is furnished by a physician.
Any bread-dough may be used, though that with shortening s preferred. After it is kneaded enough to be elastic, cut it into pieces half the size of an egg, roll it on the board into a stick he size of a pencil and a foot long. Lay the strips on a floured baking-tin or sheet. Let them rise a very little, and bake in a moderate oven, so they will dry without browning. Serve them with bouillon or soups, or with tea.
Cut rusks that are a day old into slices one half inch thick and dry them in a slow oven until a fine golden color.
4 cupfuls of flour. 1 cupful of milk. ½ cupful of sugar. ¼ cupful of butter.
½ teaspoonful of salt. ½ nutmeg grated. ½ compressed yeast-cake. 3 eggs.
Mix the salt, sugar, and grated nutmeg with the flour. scale the milk and melt the butter in it. Dissolve the yeast in quarter cupful of lukewarm water. When the scalded milk ha become lukewarm, add to it the dissolved yeast and the eggs which have been well beaten, the yolks and whites separately then add the flour. Use more flour than given in the receipt, i necessary, but keep the dough as soft as possible. Knead it on a board for twenty minutes. Let it rise over night in a warn place, well covered. In the morning turn it on to the molding board, roll it and rub it lightly with butter, then fold it several times, cut it into pieces the size of a large egg, and mold it into balls. The folding is to make it peel off in layers when baked But may be omitted if desired. Press into the side of each bun after it is molded, a piece of citron and lump of sugar wet with lemon-juice. Place the buns in a baking-tin and let them rise to more than double their size. Brush the tops with egg diluted with water to give a brown crust. Bake in a moderate oven for half an hour. When baked, brush over the tops with sugar dissolved in milk, and return to the oven for a few minutes to glaze. Sprinkle a little powdered sugar over the tops as soon as they are removed from the oven.