Mix the butter with the dough, working it in thor-
oughly ; then add the sugar, spice, fruit and egg. When
all is well mixed, roll out the dough half an inch thick,
cut it into round cakes with a biscuit-cutter, place these
in a well buttered tin, and leave them in a warm place to
rise. When doubled in size, bake ; and while still hot,
brush over the top with syrup, to glaze.
EASTER BUNS. ("HOT CROSS.")
The dough for these is made the same as in
Buns No. I, except that half a cupful of sugar is
used✪ Easter Buns (Hot Cross) instead of the quantity given, and the currants and
egg are omitted. Roll the dough half an inch thick, cut
it into round cakes, and lay them in rows two inches
apart in a buttered baking-pan. When they have risen
to more than double their original size, make a cross
upon each with a sharp knife, and put them at once in
the oven. Bake twenty minutes, having the oven very
hot ; and glaze as above directed.
BREAD. 355
RUSKS.
Two cupfuls of milk.
One cupful of sugar.
One cupful of yeast.
One cupful of butter.
Two eggs.
One-half tea-spoonful of soda.
One tea-spoonful of salt.
Flour✪ Rusks.
At night scald the milk, and while it is cooling add the
sugar and salt. When lukewarm, put in the yeast, and
enough flour to make a thick batter ; then cover and set
in a warm place. In the morning work the butter into
the dough, and add the eggs, well beaten, and the soda,
dissolved in a little cold water. Add flour enough to
admit of rolling the dough out with a rolling-pin. Roll it
half an inch thick, cut out the rusks with a biscuit-cutter,
place them in a buttered pan, and when risen to more
than double the original size, bake them thirty minutes in
a moderate oven.
RAISED BISCUIT.
These are easily made for tea when bread has been
made, and the following quantities will make two good-
sized panfuls of biscuit.
One pint of bread dough.
One scanty pint of milk.
Two eggs.
Two table-spoonfuls of butter.
Four table-spoonfuls of sugar.
One tea-spoonful of salt.
One quart of flour✪ Raised Biscuit.
356 THE FA TTERN COOK-BOOK.
Mix all these ingredients but the flour in a bowl, cut-
ting the dough with a knife ; then add the flour, measur-
ing generously. Knead well, and set the dough in a warm
place for six hours. Work it down at the end of that
time, turn it out on a floured board, and roll it a-quarter
of an inch thick. Cut the dough with a biscuit-cutter,
place half of the cakes in buttered pans, and spread a lit-
tle soft butter upon each ; then take fresh cakes from the
board, and put them on top of those already in the pan.
Cover the whole with a clean towel, and set in a rather
cool place, the temperature being about 65°. When the
biscuits are double their original size (which should be in
two hours), bake in a rather hot oven for thirty minutes.
STALE BREAD.
Page 156 · 3 recipe records on this page
Presented as published in 1890. 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
Mix the butter with the dough, working it in thoroughly ; then add the sugar, spice, fruit and egg. When all is well mixed, roll out the dough half an inch thick, cut it into round cakes with a biscuit-cutter, place these in a well buttered tin, and leave them in a warm place to rise. When doubled in size, bake ; and while still hot, brush over the top with syrup, to glaze.
EASTER BUNS. ("HOT CROSS.")
The dough for these is made the same as in Buns No. I, except that half a cupful of sugar is used instead of the quantity given, and the currants and egg are omitted. Roll the dough half an inch thick, cut it into round cakes, and lay them in rows two inches apart in a buttered baking-pan. When they have risen to more than double their original size, make a cross upon each with a sharp knife, and put them at once in the oven. Bake twenty minutes, having the oven very hot ; and glaze as above directed.
RUSKS.
Two cupfuls of milk.
One cupful of sugar.
One cupful of yeast.
One cupful of butter.
Two eggs.
One-half tea-spoonful of soda.
One tea-spoonful of salt.
Flour.
At night scald the milk, and while it is cooling add the sugar and salt. When lukewarm, put in the yeast, and enough flour to make a thick batter ; then cover and set in a warm place. In the morning work the butter into the dough, and add the eggs, well beaten, and the soda, dissolved in a little cold water. Add flour enough to admit of rolling the dough out with a rolling-pin. Roll it half an inch thick, cut out the rusks with a biscuit-cutter, place them in a buttered pan, and when risen to more than double the original size, bake them thirty minutes in a moderate oven.
RAISED BISCUIT.
These are easily made for tea when bread has been made, and the following quantities will make two goodsized panfuls of biscuit.
One pint of bread dough. One scanty pint of milk. Two eggs.
Two table-spoonfuls of butter. Four table-spoonfuls of sugar. One tea-spoonful of salt. One quart of flour.
Mix all these ingredients but the flour in a bowl, cutting the dough with a knife ; then add the flour, measuring generously. Knead well, and set the dough in a warm place for six hours. Work it down at the end of that time, turn it out on a floured board, and roll it a-quarter of an inch thick. Cut the dough with a biscuit-cutter, place half of the cakes in buttered pans, and spread a little soft butter upon each ; then take fresh cakes from the board, and put them on top of those already in the pan. Cover the whole with a clean towel, and set in a rather cool place, the temperature being about 65°. When the biscuits are double their original size (which should be in two hours), bake in a rather hot oven for thirty minutes.
STALE BREAD.
Records on this page
Easter Buns (Hot Cross)RusksRaised Biscuit