Mix with cream ; beat well and bake on hot tins.
1
ZWIEBACK GERMAN RUSKS
mWO pounds of Vienna flour, three-quarters of
an ounce of German yeast, half a pint of milk,
half a pint of water, three ounces of castor sugar
and a pinch of salt✪ Another Recipe for Water Biscuits.
Sift the flour into a pan and add the salt and
rub in a little lard ; make a well in the centre, in
it mix the yeast with a little tepid water and very
little flour ; melt the butter and work it into the
dough. Divide the dough into half-pounds and
shape into large rolls. Place them close together
on a floured baking sheet when proved ; bake
them from forty to forty-five minutes and glaze
with sweetened milk. This is called “ milk-bread.”
When it is one or twro days old, it should be cut
up into even-sized slices, placed on wire trays and
dried in the oven till quite crisp. They are then
called rusks or zwieback.
374
TEA CAKES, ETC.
RUSKS
ONE pound of flour, two ounces of sugar, two
ounces of butter, half a pint of milk, half an
ounce of yeast and the yolk of an egg.
Rub the butter into the flour mixed with the
sugar ; dissolve the yeast in a little warm milk ;
warm the half-pint of milk and add the yolk of
egg, and mix with the yeast, and set to rise in a
warm place, and then put in tins to rise again and
bake in a quick oven.
FINGER-SHAPED BREAKFAST ROLLS
SIFT one pound of flour and rub into it two
ounces of butter. Mix in the whites of three
eggs beaten to a froth, and a teaspoonful of strong
yeast. Add enough milk (with a little salt) to
make a stiff dough✪ Finger-Shaped Breakfast Rolls, and set it, covered, before the
fire to rise, which will take about an hour. Cut
into long, narrow strips and put into a quick oven.
They will be done in about ten or twelve minutes.
Brush over with yolk of egg.
1
375
THE DUDLEY RECIPES
FRENCH ROLLS
1 1 1VKE a quarter of a peck of flour and rub into
it a quarter of a pound of butter. Put in a
little salt. Then take a pint of milk and half a
pint of good ale yeast✪ French Rolls, and mix in the same way
as other bread. Lay it to rise before the fire for
half an hour, covered with a cloth. Make it into
rolls, then prick and salt them, and place before
the fire again for half an hour. Put in a quick oven
for half an hour more.
Before serving, rasp them.
'«
FRENCH TEA BISCUITS
f I TWELVE ounces of sifted flour, the yolks of
J- three eggs, six ounces of castor sugar, six
ounces of butter, orange-flower water, granulated
sugar, shredded almonds or pistachios and royal
icing.
Put the flour on to a board ; make a well in the
centre ; put in the yolks of the eggs,✪ French Tea Biscuits sugar and
butter, and work into a smooth paste by means of
a few drops of milk and orange-flower water. The
paste, when finished, should be, in appearance and
consistency, the same as short-crust paste. Roll
out about a quarter of an inch thick and stamp
376
TEA CAKES, ETC.
out some rounds or ovals, according to taste and
fancy. Place these on a greased baking tin.
Spread each with a thin layer of icing to which a
little orange-flower water has been added ; strew
over with chopped pistachio nuts or almonds and
bake in a moderate oven for about twenty minutes.
As they come out of the oven, brush over with
liquid icing, which will set as the biscuits get cool
377
42 HOUSEKEEPER, ETC., AND
MISCELLANEOUS
379
A CHEERFUL WOMAN
She was a soft landscape of mild earth ,
Page 113 · 7 recipe records on this page
Presented as published in 1914. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Mix with cream ; beat well and bake on hot tins.
1
ZWIEBACK GERMAN RUSKS
mWO pounds of Vienna flour, three-quarters of
an ounce of German yeast, half a pint of milk,
half a pint of water, three ounces of castor sugar
and a pinch of salt.
Sift the flour into a pan and add the salt and
rub in a little lard ; make a well in the centre, in
it mix the yeast with a little tepid water and very
little flour ; melt the butter and work it into the
dough. Divide the dough into half-pounds and
shape into large rolls. Place them close together
on a floured baking sheet when proved ; bake
them from forty to forty-five minutes and glaze
with sweetened milk. This is called “ milk-bread.”
When it is one or twro days old, it should be cut
up into even-sized slices, placed on wire trays and
dried in the oven till quite crisp. They are then
called rusks or zwieback.
374
TEA CAKES, ETC.
RUSKS
ONE pound of flour, two ounces of sugar, two
ounces of butter, half a pint of milk, half an
ounce of yeast and the yolk of an egg.
Rub the butter into the flour mixed with the
sugar ; dissolve the yeast in a little warm milk ;
warm the half-pint of milk and add the yolk of
egg, and mix with the yeast, and set to rise in a
warm place, and then put in tins to rise again and
bake in a quick oven.
FINGER-SHAPED BREAKFAST ROLLS
SIFT one pound of flour and rub into it two
ounces of butter. Mix in the whites of three
eggs beaten to a froth, and a teaspoonful of strong
yeast. Add enough milk (with a little salt) to
make a stiff dough, and set it, covered, before the
fire to rise, which will take about an hour. Cut
into long, narrow strips and put into a quick oven.
They will be done in about ten or twelve minutes.
Brush over with yolk of egg.
1
375
THE DUDLEY RECIPES
FRENCH ROLLS
1 1 1VKE a quarter of a peck of flour and rub into
it a quarter of a pound of butter. Put in a
little salt. Then take a pint of milk and half a
pint of good ale yeast, and mix in the same way
as other bread. Lay it to rise before the fire for
half an hour, covered with a cloth. Make it into
rolls, then prick and salt them, and place before
the fire again for half an hour. Put in a quick oven
for half an hour more.
Before serving, rasp them.
'«
FRENCH TEA BISCUITS
f I TWELVE ounces of sifted flour, the yolks of
J- three eggs, six ounces of castor sugar, six
ounces of butter, orange-flower water, granulated
sugar, shredded almonds or pistachios and royal
icing.
Put the flour on to a board ; make a well in the
centre ; put in the yolks of the eggs, sugar and
butter, and work into a smooth paste by means of
a few drops of milk and orange-flower water. The
paste, when finished, should be, in appearance and
consistency, the same as short-crust paste. Roll
out about a quarter of an inch thick and stamp
376
TEA CAKES, ETC.
out some rounds or ovals, according to taste and
fancy. Place these on a greased baking tin.
Spread each with a thin layer of icing to which a
little orange-flower water has been added ; strew
over with chopped pistachio nuts or almonds and
bake in a moderate oven for about twenty minutes.
As they come out of the oven, brush over with
liquid icing, which will set as the biscuits get cool
377
42 HOUSEKEEPER, ETC., AND
MISCELLANEOUS
379
A CHEERFUL WOMAN
She was a soft landscape of mild earth ,