Harper's cook book encyclopædia

Rusk (No. 2).— One quart of flour, half a teacupful of yeast, a half-pint of milk, two eggs, a teacupful of sugar, a table - spoonful of butter, half a nutmeg grated. Set a sponge with half the flour, the milk, and yeast. Let it stand in a moderately warm place eight hours, then mix in the rest of the flour, together with the eggs, sugar, and butter. Mould the dough into such form as is preferred, and let the rolls or biscuits stand in a warm place to rise for two hours longer. Then bake in a quick oven. It improves the appearance of rusks to brush them over with raw egg, and then sift sugar or sugar and cinnamon over them just before being put in to bake. simple process. The barley meal, with the addition of salt to taste, should be mixed with hot milk till it forms a thick paste. Roll out thin and cut into scones. Bake in a quick oven or on a griddle over a bright fire. They should be buttered and eaten hot. Scones, Milk. — Mix in a bowl 1 lbs. of flour, a teaspoonful of bakingpowder, a pint of sour milk, and a little salt. Knead a little with the hands, roll it out, and bake in a quick oven for ten minutes. Scones, Nannie’s. — One pound of flour, two teaspoonfuls of carbonate of soda, a little salt to taste, also a small pinch of fine sugar, one teaspoonful cream of tartar, buttermilk as much as will make a thin batter. Mix the ingredients thoroughly together, cut into round cakes, and bake on a griddle over the fire. . Sallylunns. — Rub ¼ lb. of butter into 2 lbs. of flour. Add a teaspooniul of salt, a quarter of a pint of fresh yeast mixed with a pint of lukewarm milk, and three well-beaten eggs. Cover the pan, and let it rise till light.’ Make the dough into thick cakes about five inches in diameter. Bake in a quick oven. Or rub 2 ozs. of butter into 1 lb. of flour. Add a pinch of salt, and pour in very slowly a table-spoonful of fresh yeast which has been mixed with half a pint of warm milk. Beat the batter with a fork or spoon as the milk is poured in, add the yolks of two eggs and set the dough near the fire to' rise. Butter the tins, fill them with the dough, and bake in a quick oven, lo prepare the sallylunns, make them hot, divide them into three slices, and butter these liberally berve at once. If a very rich cake is required, cream may be used instead of milk. Time to bake, about twenty minutes. Barley. — The preparation W these wholesome cakes is a very Scones, Scotch.— Sift together twice one cupful of white flour, three cupfuls of oatmeal, two teaspoonfuls ol baking-powder, and one of salt. Airing to a boil a pint of sweet milk, and stir into it two table-spoonfuls of butter and one of sugar. When the butter has melted make a hollow in the flour and meal, and pour in the milk. Stir to a soft dough, turn out upon a floured board, and roll quickly and lightly into a sheet not more than an eighth of an inch thick. Cut out in rounds like biscuit and bake on a soapstone griddle, vyhen the lower sides are done to a rich brown, turn the scones. If they are to be eaten hot, they must be buttered as soon as they are taken from the griddle.