Cassell's dictionary of cookery

not touch each other, flatten them a little with your hand, and prove them ; when they are near proof, prick them several times along the top with a fork or small piece of wire, which will prevent the top crust or rind coming off ; bake them in a moderate oven. When they are a day or two old cut them crossway into thin slices with a sharp knife, lay them on clean tins close to each other, and put them in a brisk oven ; when they are nicely coloured take them out, turn them on the other side, put them in again, and when coloured they are done. Dr. Franklin remarks, in his maritime observations, that this is the true original biscuit, so prepared to keep for sea, being twice baked, as its name imports. — Read. Busks, Bread, for* Breakfast.— Take some hot rolls, tear them in halves, and put them in a moderate oven to crisp and brown. Serve with cocoa. Busks made with Sour Cream.— Rub five ounces of butter into a pound of flour till it is as fine as oatmeal. Add a pinch of salt, four table-spoonfuls of powdered sugar, and two ounces of candied peel finely shred. Work this into a smooth lithe dough with two wellbeaten eggs and a little more than half a pint of thick sour cream. At the last moment before baking the cakes add half a tea-spoonful of carbonate of soda mixed with a tea-spoonful of powdered sugar and a tea-spoonful of flour. Divide the dough into two or three cakes, and bake in a moderate oven. When it is done enough, take it out of the oven, tear it in halves, and put it back again to crisp. Of course the cream must not be in the least putrid when it is used. Time to bake, forty to fifty minutes. Busks, Plain. — Cut loaves of bread into slices, and bake them in a slow oven to the proper colour. Busks, Sweet. — Take a stale Savoy cake, lemon cake, or pound cake, cut it into slices, and di-vide these into pieces about two inches square. Place these on a baking-tin, and put them into a cool oven to dry. When they are crisp and brown they are done enough. Store in a tin box in a dry place. Busks, Tea. — Dissolve half a tea-spoonful "of saleratus and a tea-spoonful of salt in a spoonful of hot water. Stir in this with a pint of warm milk and half a quarter of a pint of brewer's yeast. Put the liquor into a bowl, and stir into it as much fine flour as will make a soft lithe dough. Knead this thoroughly, cover the bowl -wdth a cloth, and put it in a warm place to rise. It will be light in a couple of hours. Work into the dough two table- spoonfuls of sugar and a quarter of a pound of butter dissolved, but not hot. Flour the hands thoroughly, and make the dough up into small cakes the size of an orange, lay these side by side in a buttered pan, brush the tops over with milk, and bake in a quick oven. Serve hot. Time to bake, half an hour. Busks with Jam. — Pour a pint of boiling milk — sweetened and flavoured — over five or six rusks in a pie-dish. Let them soak for ten