Bushs. — These cakes, known in Germany as Zwieback (twice baked), are primarily made of any light rich cake dough, rolled out into a long bolster shape, baked to a light brown, and when somewhat cool sliced fairly thinly and set in the oven to crisp and colour. The dough used for milk (or, as we call it, Vienna) bread, if enriched with an egg or two, some caster sugar, and a generous grate of lemon rind, well mixed in, together with an ounce or two of butter, then allowed to rise once more for a little, shaped into a long roll, and baked a light brown, makes delicious tea rusks. Or : Mix in a large basin or pan 4lb. of fine flour, 2oz. of sugar, 6oz. of butter, and one quart of milk to a smooth dough; then add to this a tablespoonful of thick yeast, dissolved in half a gill of warm milk✪ Bushs, and work it all thoroughly together. Then cover the pan, and leave it in a 150 BREAD, CAKES, AND BISCUITS. warm place till well risen. Weigh it out in 21b. pieces, shaping these into a long, even roll, cutting the ends square, and slightly flattening them on the top ; bake in a moderate oven till nicely browned. Let them now stand two days, then slice evenly crosswise with a sharp knife, and bake till crisp and delicately coloured on both sides in a sharp oven. Store in airtight tins. Or : Put 21b. fine flour and a pinch of salt in a pan ; dissolve 4oz. of butter in half a pint of milk, then stir to this six well-beaten eggs and two table- spoonfuls of yeast. Rub this all gradually into the flour till it forms a very smooth dough, when the pan must be covered and the dough allowed to rise. Then knead it well, make it up into small bun-shaped pieces, an'i bake on buttered tins in a sharp oven. When cooked outside, lift these cakes oait, tear ( not cut) them in half, and return them to the oven till quite crisp. “ Singing Hinnie.” — This is a kind of girdle cake very popular in the north country, and is made thus : Mix together flour and creamed butter (or thick cream)✪ Singing Hinnie till it forms a thick stiff paste. Roll this out lightly twice till it is half an inch thick, shape it into round cakes, and bake on a girdle or a hot plate, turning it as soon as one side is baked, to colour the other ; split, butter well, and serve hot. Do not over-roll it or it will become a kind of puff paste. CHAPTER Y I . FOREIGN CAKES. Apfel Kuchen. — Work well together Alb. fresh butter and lib. flour, and when well mixed work in 4oz. sugar, loz. mixed spice, and the yolks of two eggs ; when this is well kneaded together cut the paste in two, and line the bottom of a round cake or fleur tin with one part. Cover this with apples stewed with a little sugar and some well washed and dried currants (use when cold) ; roll out the other piece of paste and cover the tart with this. Bake for half an hour and leave it till cold in the baking tin, then ice and garnish to taste. Some cooks instead of stewing the apples core and slice them thinly and arrange them on the paste, with powdered cinnamon and sugar to taste, and about 2oz. blanched and shred almonds✪ Apfel Kuchen strewed over all. Then the top is covered over with a lattice of pastry strips, brushed over with egg white and roughly strewn with sugar, the whole being then baked in a fairly hot oven till the apples are tender and the paste well coloured.

AI-modernized reading of the original text

Rusks. — These cakes, known in Germany as Zwieback (twice baked), are primarily made of any light rich cake dough, rolled out into a long bolster shape, baked to a light brown, and when somewhat cool sliced fairly thinly and set in the oven to crisp and colour. The dough used for milk (or, as we call it, Vienna) bread, if enriched with an egg or two, some caster sugar, and a generous grate of lemon rind, well mixed in, together with an ounce or two of butter, then allowed to rise once more for a little, shaped into a long roll, and baked a light brown, makes delicious tea rusks. Or : Mix in a large basin or pan 4lb. of fine flour, 2oz. of sugar, 6oz. of butter, and one quart of milk to a smooth dough; then add to this a tablespoonful of thick yeast, dissolved in half a gill of warm milk, and work it all thoroughly together. Then cover the pan, and leave it in a warm place till well risen. Weigh it out in 21b. pieces, shaping these into a long, even roll, cutting the ends square, and slightly flattening them on the top ; bake in a moderate oven till nicely browned. Let them now stand two days, then slice evenly crosswise with a sharp knife, and bake till crisp and delicately coloured on both sides in a sharp oven. Store in airtight tins. Or : Put 21b. fine flour and a pinch of salt in a pan ; dissolve 4oz. of butter in half a pint of milk, then stir to this six well-beaten eggs and two tablespoonfuls of yeast. Rub this all gradually into the flour till it forms a very smooth dough, when the pan must be covered and the dough allowed to rise. Then knead it well, make it up into small bun-shaped pieces, and bake on buttered tins in a sharp oven. When cooked outside, lift these cakes out, tear (not cut) them in half, and return them to the oven till quite crisp. “ Singing Hinnie.” — This is a kind of girdle cake very popular in the north country, and is made thus : Mix together flour and creamed butter (or thick cream) till it forms a thick stiff paste. Roll this out lightly twice till it is half an inch thick, shape it into round cakes, and bake on a girdle or a hot plate, turning it as soon as one side is baked, to colour the other ; split, butter well, and serve hot. Do not over-roll it or it will become a kind of puff paste. CHAPTER Y I . Apfel Kuchen. — Work well together Alb. fresh butter and lib. flour, and when well mixed work in 4oz. sugar, loz. mixed spice, and the yolks of two eggs ; when this is well kneaded together cut the paste in two, and line the bottom of a round cake or fleur tin with one part. Cover this with apples stewed with a little sugar and some well washed and dried currants (use when cold) ; roll out the other piece of paste and cover the tart with this. Bake for half an hour and leave it till cold in the baking tin, then ice and garnish to taste. Some cooks instead of stewing the apples core and slice them thinly and arrange them on the paste, with powdered cinnamon and sugar to taste, and about 2oz. blanched and shred almonds strewed over all. Then the top is covered over with a lattice of pastry strips, brushed over with egg white and roughly strewn with sugar, the whole being then baked in a fairly hot oven till the apples are tender and the paste well coloured.

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Bread, cakes, and biscuits