Cassell's dictionary of cookery

pleasantly tasted than that nut. Some British travellers have refused it, believing it to be deleterious ; hut we can assure them that there is no necessity for starving when a dish of rushnut can he procured, and that it is not only safe, hut, when properly prepared, an agreeable article of diet. It might he introduced into Britain with little trouble.— i>r. Andrew. Rusk Cake.— Crush a quarter of a pound of rusks to powder, and pass them through a colander. Beat the yolks of seven eggs till light, and add six ounces of powdered white sugar, a pinch of powdered cinnamon, three cloves powdered, and three ounces of blanched and pounded ahnonds. Beat the ingredients briskly together for twenty minutes. Add the powdered rusks, a table-spoonful of strained lemon- juice, and, lastly, the whites of all the eggs whisked to a firm froth. Beat the mixture thoroughly, put it into a buttered mould, and bake immediately. In order to ascertain whether or not the cake is done enough, try it with a skewer in the ordinary way, but do not do this until the cake looks firm, as it will he all the nicer if it is not moved about during the baking. Probable cost. Is. 6d. Rusk Pudding. — Take three ounces of thin rusks. Spread a little jam between every two, and press them closely together. Arrange them neatly in a buttered mould, and pour over them a custard made with a pint of milk (or half milk and half cream), the yolks of four eggs, and a little sugar and flavouring. Let the rusks soak for an hour, then steam the pudding, and when done enough serve on a hot dish with wine or arrowroot sauce poured round it. Time to steam the pudding, about two hours. Probable cost, if made with milk,. Is. 2d. Sufficient for five or six persons. Rusk Pudding (another way).— Sweeten a pint of milk, and flavour it with lemonrind or cinnamon. Arrange three or four rusks in a buttered basin, and pour the milk over them; let them soak for half an hour. Whisk two eggs, and boat them up with the rusks ; then add a pinch of salt and a sUce of fresh butter. Lay a buttered paper over the basin, which must be quite full, tie it in a floured cloth, and plunge it into fast-boiling water. Boil it quickly until done enough. Move it about two or three times during the first half of boiling. AVhen done enough, turn it upon a hot dish, and serve with sweet sauce or wine sauce. If liked, candied peel, stoned raisins, or washed currants may be mixed with the pudding. Time to boil, an hour and a half. Probable cost, lOd. Sufficient for five or sbc persons. Rusks. — No. 1. Put two pounds of flouiinto a bowl, and mix with it a pinch of salt and six ounces of powdered sugar (if the rusks are intended for cheese the sugar should be omitted). Dissolve four ounces of butter in half a pint of hot milk. Add six well-beaten eggs, and two table -spoonfuls of yeast, and with" this liquor work the flour into a smooth dough. Cover with a cloth, and set it in a warm place to rise. When light knead it, and divide into small cakes the size of an orange.