ever been really eatable. Gems can be freshened by
dipping in cold water and heating quickly, but it is
best to make no more than will be eaten at once.
Rye can be used, but with less certainty of a good
result. — Mrs. Helen Campbell. From Good House-
keeping. {By per Pubs.)
Salt-Rising Bread.
Put half a teaspoonful of salt in half a teacupful
of flour ; pour on boiling water ; work it well very
stiff ; put this where it will keep warm all night ;
next morning take a pint of milk✪ Salt-Rising Bread, warm water, and
as much salt as before ; mix in flour till you make a
good muffin-batter; then add the scalded yeast to
the batter, and set it in warm water till it rises ; then
add flour to form a stiff dough, and bake. This is
the favorite bread all through the Valley of Virginia
and Maryland. Some dyspeptics think it much
more digestible than bread made up with other
kinds of yeast. — Virginia Cookery-Book : Mrs.
Mary Stuart Smith. {By per. Harper & Brothers ,
Pubs.)
We found Mr. Agttew equallie busie with his Apples, mounted half
way up one of the Trees, and throwing Cherry Pippins down into
Rose's Apron, and now and then making as though he would pelt her:
onlie she dared him, and woulde not be frightened. Her Donkey,
chewing Apples in the Corner, with the Cider running out of his
Mouth, presented a ludicrous Image of Enjoyment, and ’twas evidently
enhanct by Giles' brushing his rough Coat with a Birch Besom, instead
of minding his owne businesse of sweeping the Walk. The Sun,
shining with mellow Light on the mown Grass and fresh dipt Horn-
beam Hedges, made even the commonest Objects distinct and cheer-
fulle ; and the Air was soe cleare, we coulde hear the Village Children
afar off at theire Play.
Rose had abundance of delicious new Honey in the Comb, and
Bread hot from the oven, for our earlie Supper. — Mary Powell :
Mrs. Manning.
RUSK.
14 7
Honey without the comb is the perfume without the rose, — it is
sweet merely, and soon degenerates into candy. Half the delectable-
ness is in breaking down these frail and exquisite walls yourself, and
tasting the nectar before it has lost its freshness by contact with the
air. — Locusts and Wild Honey: John Burroughs. Houghton.
Mifflin , 6° Co., Pubs. ( By peri)
Rusk.
One cup milk scalded and cooled ; one tablespoon-
ful sugar ; one-half teaspoonful salt ; one-quarter cup
yeast ; two cups flour.
Mix in a sponge at night, or very early in the
morning. When well risen, add flour enough to
make a stiff dough. Knead and let it rise again, then
add one-fourth of a cup of butter rubbed to a cream,
half a cup of sugar , and one egg beaten with butter
and sugar. Let it rise in the bowl till light. Shape
into small round biscuit ; put them close together
in a shallow cake-pan, that they may rise very high.
When ready to bake, rub the tops with sugar dis-
solved in milk, sprinkle with dry sugar, and bake
in a moderate oven. — The Boston Cook-Book:
Mrs. D. A. Lincoln. Roberts Bros., Pubs. (By perl)
Buns. ✪ Rusk
Page 58 · 3 recipe records on this page
Presented as published in 1887. 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
ever been really eatable. Gems can be freshened by dipping in cold water and heating quickly, but it is best to make no more than will be eaten at once. Rye can be used, but with less certainty of a good result. — Mrs. Helen Campbell. From Good Housekeeping. {By per Pubs.)
Salt-Rising Bread.
Put half a teaspoonful of salt in half a teacupful of flour ; pour on boiling water ; work it well very stiff ; put this where it will keep warm all night ; next morning take a pint of milk, warm water, and as much salt as before ; mix in flour till you make a good muffin-batter; then add the scalded yeast to the batter, and set it in warm water till it rises ; then add flour to form a stiff dough, and bake. This is the favorite bread all through the Valley of Virginia and Maryland. Some dyspeptics think it much more digestible than bread made up with other kinds of yeast. — Virginia Cookery-Book : Mrs. Mary Stuart Smith. {By per. Harper & Brothers , Pubs.)
[illustration: We found Mr. Agnew equally busy with his Apples, mounted half way up one of the Trees, and throwing Cherry Pippins down into Rose's Apron, and now and then making as though he would pelt her: only she dared him, and would not be frightened.] Her Donkey, chewing Apples in the Corner, with the Cider running out of his Mouth, presented a ludicrous Image of Enjoyment, and ’twas evidently enhanct by Giles' brushing his rough Coat with a Birch Besom, instead of minding his owne businesse of sweeping the Walk. The Sun, shining with mellow Light on the mown Grass and fresh dipt Hornbeam Hedges, made even the commonest Objects distinct and cheerfulle ; and the Air was soe cleare, we coulde hear the Village Children afar off at theire Play.
Rose had abundance of delicious new Honey in the Comb, and Bread hot from the oven, for our earlie Supper. — Mary Powell : Mrs. Manning.
RUSK.
14 7
Honey without the comb is the perfume without the rose, — it is sweet merely, and soon degenerates into candy. Half the delectableness is in breaking down these frail and exquisite walls yourself, and tasting the nectar before it has lost its freshness by contact with the air. — Locusts and Wild Honey: John Burroughs. Houghton. Mifflin , 6° Co., Pubs. ( By peri)
Rusk.
One cup milk scalded and cooled ; one tablespoonful sugar ; one-half teaspoonful salt ; one-quarter cup yeast ; two cups flour.
Mix in a sponge at night, or very early in the morning. When well risen, add flour enough to make a stiff dough. Knead and let it rise again, then add one-fourth of a cup of butter rubbed to a cream, half a cup of sugar , and one egg beaten with butter and sugar. Let it rise in the bowl till light. Shape into small round biscuit ; put them close together in a shallow cake-pan, that they may rise very high. When ready to bake, rub the tops with sugar dissolved in milk, sprinkle with dry sugar, and bake in a moderate oven. — The Boston Cook-Book: Mrs. D. A. Lincoln. Roberts Bros., Pubs. (By perl)
Buns.
Records on this page
Salt-Rising BreadRuskBuns