Mrs. Lincoln's Boston cook book

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. The Boston Cook Booh, 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 the}' 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. Beat it well and in the morning add flour to make 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 Cross Buns. 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 buns makes excellent raised doughnuts by omitting the currants and rolling half an inch thick and cutting with a doughnut cutter. Bunns. Make a sponge over night with 1 cup milk, scalded. 1 1 tablespoonful sugar and 1 egg beaten together. 2 1 saltspoonful salt, cup yeast. 2 cups flour. Raised Bread Cake, or Loaf Cake. This is similar to rusks and bunns, only richer ; and as it improves by keeping, it is well to make a large quantity. The Boston Cook Book. At night mix one pint of milk^ scalded and cooled, one teaspoonfid of salt^ half a cup of yeasty five or six cups of f^our^ enough to make a soft dough. In the morning prepare one cup of butter^ creamed ; add two cups of brown sugar ^ one tablespoonful of mixed spices^ — cinnamon^ nutmeg^ and allspice^ — and four eggs^ 3'olks and whites beaten separately. Add this mixture to the beaten dough, and beat well. Add two cups of stoned and chopped raisins^ or one cup of raisins^ one cup of currants and half a cup of sliced citron. Flour the fruit. Let it rise in the bowl till light. Stir it down, and pour into two deep cake tins, making them two thirds full. Let it stand in a warm place fifteen or twenty minutes, then bake one hour or longer in a moderate oven. Uses for Stale Bread.