Graham Biscuit

1 cupful Graham flour. 1 cupful white flour. 1 1/2 teaspoonfuls salt. 1/2 cupful brown sugar.

1 tablespoonful melted butter. 1 cupful sweet milk. 1/2 cupful yeast.

Mix in this order, warming the milk and butter slightly. After beating hard, set to rise, over night. The next morning add half a teaspoonful of soda dissolved in a little hot water. Turn the dough out on the breadboard ; roll it out (adding more flour if necessary) one inch thick, and cut with a biscuit cutter. Set them a little apart in the pan, and put in a warm place (covered with a paper) to rise for one hour. Then bake in a rather quick oven about twenty minutes.


1 pint milk.

1 table spoonful butter.

3 tablespoonfuls yeast.

1 quart flour (more or less).

1 teaspoonful salt.

2eggs (beaten light).

4 table spoonfuls sugar. 1/2 cupful Zante currants.

Mix the buns in the evening. Warm the milk and butter till tepid. Add the yeast (well shaken), flour and salt, using only enough flour to make a thick batter. Beat hard, and set to rise (covered) in a warm place. In the morning it should be light; i. e., bubbly all through. Add, then, the eggs, sugar, currants (washed, dried, and rubbed in flour) and flour enough to enable you to knead the dough in the pan, not on the board. About three cupfuls of flour will be enough. Let it stand till light again (about five hours). Then make into buns with floured hands, using a piece of dough the size of a small egg, for each one. Crowd close together in a deep pan, which will allow them to rise three times their original height. They should rise in the pan for about four hours more, which will bring it nearly to tea-time. When they begin to crack apart from each other, they are ready to bake. Wet the tops with molasses and water, and put at once into a hot oven. Bake about fifteen minutes, covering the top of the pan with a thick paper when half-done. Makes thirty buns. Omit the currants if you choose.

Nonpareil Rusk

1 cupful flour.

1 teaspoonful salt. 1 cupful sugar.

1 cupful milk (warmed).

1 cupful potato yeast.

1/2 cupful butter (warmed).

3 eggs, reserving the white of one.

1/2 cupful sugar.

1/3 teaspoonful soda (dissolved).

Mix the rusk in the evening. Beat well together the first five ingredients. Set to rise, covered, in a warm place over night. In the morning add the butter, eggs, (beaten light), the rest of the sugar, and lastly the soda. After that is mixed in, notice whether the dough smells sour. If so, add a little more soda. Add flour enough to make a decidedly stiff batter. Beat hard, and set to rise again for about four hours; till light. It will then look spongy all through.

Turn out on to the bread-board, and roll into a sheet about one inch thick. Add only just enough flour to bd able to handle the dough. Cut into small circles. Set close together in a large deep pan, and leave to rise again with the pan covered with paper. It will probably be as long as two hours before they are light. When they are ready to be baked they will crack apart and look spongy at the sides. Do not let them wait after this; but at once beat the reserved white of the egg slightly, add to it one tablespoonful of sugar, and with this wash over the top of the rusk. Put into a hot oven, and bake a delicate brown, in about fifteen minutes. When half-done cover the top of the pan with paper, so that the crust will not be hard.