Lay these closely together in a buttered pan,
and bake in a brisk oven. When done enough,
take them out, break them in halves, and
place them again in the oven to get crisp
on the other side. When cold keep them
closely packed in tin canisters. Time to bake,
altogether about half an hour. No. 2. Warm
half a pint of milk, and stir into it two table-
spoonfuls of good yeast. Put a pound of flour
into a bowl, and mix with it a pinch of salt and
three table-spoonfuls of powdered sugar. Make
a hollow in the flour, but not so deep as to lay
bare the bottom of the bowl, and stir in the
yeast and milk to make a thin batter. Shred
a quarter of a pound of butter into the flour,
cover the bowl, and leave it in a warm place
imtil the batter rises in bubbles. Work all
lightly together until the dough no longer
sticks to the hand, then let it rise again until
the surface cracks. Divide the dough into
rolls six inches long and two broad, lay these
side by side on a buttered tin, and set them
before the fire for a few minutes to rise. Bake
in a quick oven. "When done enough, tear
them into halves, and put them again into
the oven tiU they are crisp. A table-spoonful
of aniseed may be worked into the rusks, if
liked, and they will then be good for infants'
food. No. 3. Stir two ounces of butter in half
a pint of warm milk until dissolved, add a
table-spoonful of yeast and two well-beaten
eggs. Put a pound of flour into a bowl, and
mix with it a heaped table-spoonful of pow-
dered sugar. j\Iake a hole in the centre, pour
in the eggs and milk, and beat in as much.
flour from the side as will make a thin batter.
Sprinkle a little flour over this, cover the bowl
with a cloth, and leave the preparation to rise
until the bubbles show themselves through the
flour ; this will be in about an hour. Knead the
whole into a firm dough, divide it into small
cakes a little larger than an egg, and let these
rise on the baking-tins for another hour. Bake
the cakes in a moderate oven, and when cool
put them in a warm screen to dry for half an
hour. Store in tins in a dry place. Time to
bake, about twenty minutes.
Rusks (another way) . — Take four eggs, half
a pint each of new milk and warm water, quarter
of a poimd of melted-butter, quarter of a pound
of sugar, and three table-spoonfuls of yeast✪ Rusks No. 2.
Beat these ingi-edients together with as much
flour, added gradually, as will make a very light
paste. Let it rise for half an hour before the fire,
then add a little more flour, and form into small
cakes or loaves five or six inches wide; flatten the
cakes, bake them moderately, and when cold cut
them into slices the size of rusks, and put them
into the oven to brown a little. This is a nice
tea-cake to eat hot, or, with carraways, to eat
cold.
Rusks (another way). — ^Take four pounds
of flour, six ounces of Id utter, four ounces of
loaf sugar, and one quart of milk. Ferment
and make into a dough as for buns, weigh it in
l^ieces of one pound, one pound and a half, or
two pounds each, and make it into long even
rolls five or six inches in circumference ; let
these be quite straight and square at the ends,
place them on buttered tins, so that they may
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Page 1620 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Lay these closely together in a buttered pan, and bake in a brisk oven. When done enough, take them out, break them in halves, and place them again in the oven to get crisp on the other side. When cold keep them closely packed in tin canisters. Time to bake, altogether about half an hour. No. 2. Warm half a pint of milk, and stir into it two tablespoonfuls of good yeast. Put a pound of flour into a bowl, and mix with it a pinch of salt and three table-spoonfuls of powdered sugar. Make a hollow in the flour, but not so deep as to lay bare the bottom of the bowl, and stir in the yeast and milk to make a thin batter. Shred a quarter of a pound of butter into the flour, cover the bowl, and leave it in a warm place until the batter rises in bubbles. Work all lightly together until the dough no longer sticks to the hand, then let it rise again until the surface cracks. Divide the dough into rolls six inches long and two broad, lay these side by side on a buttered tin, and set them before the fire for a few minutes to rise. Bake in a quick oven. "When done enough, tear them into halves, and put them again into the oven tiU they are crisp. A table-spoonful of aniseed may be worked into the rusks, if liked, and they will then be good for infants' food. No. 3. Stir two ounces of butter in half a pint of warm milk until dissolved, add a table-spoonful of yeast and two well-beaten eggs. Put a pound of flour into a bowl, and mix with it a heaped table-spoonful of powdered sugar. Make a hole in the centre, pour in the eggs and milk, and beat in as much. flour from the side as will make a thin batter. Sprinkle a little flour over this, cover the bowl with a cloth, and leave the preparation to rise until the bubbles show themselves through the flour ; this will be in about an hour. Knead the whole into a firm dough, divide it into small cakes a little larger than an egg, and let these rise on the baking-tins for another hour. Bake the cakes in a moderate oven, and when cool put them in a warm screen to dry for half an hour. Store in tins in a dry place. Time to bake, about twenty minutes.
Rusks (another way) . — Take four eggs, half a pint each of new milk and warm water, quarter of a pound of melted-butter, quarter of a pound of sugar, and three table-spoonfuls of yeast. Beat these ingredients together with as much flour, added gradually, as will make a very light paste. Let it rise for half an hour before the fire, then add a little more flour, and form into small cakes or loaves five or six inches wide; flatten the cakes, bake them moderately, and when cold cut them into slices the size of rusks, and put them into the oven to brown a little. This is a nice tea-cake to eat hot, or, with carraways, to eat cold.
Rusks (another way). — ^Take four pounds of flour, six ounces of butter, four ounces of loaf sugar, and one quart of milk. Ferment and make into a dough as for buns, weigh it in pieces of one pound, one pound and a half, or two pounds each, and make it into long even rolls five or six inches in circumference ; let these be quite straight and square at the ends, place them on buttered tins, so that they may
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Records on this page
Rusks No. 2Rusks (another way)