The economical cook book

* Very fine Rusk, No. 2. Two pounds of flour, half a pound of sugar, half a pound of butter, one pint of milk, five eggs beaten light, a teacup of yeast and a teaspoonful of salt. Warm the milk and butter together, stir in the sugar, then the eggs and flour alternately, and set to rise in a warm place. Bake it all in one, and out or break it. To be eaten with butter. Rusk, No. 3. One quart of milk, a teacup of cream, half a pound of lard, a quarter of a pound of butter and a teaspoonful of salt ; boil the milk and cream together, stir in while boiling the butter and lard ; beat two eggs very light, stir in them a pound of sifted sugar, pour the milk boiling hot over the sugar and eggs, stirring all the time. When cool, stir in flour sufficient to make a stiff batter, the salt and a teacup of yeast When very light, add more flour, and knead into a soft dough. Let it rise again, then roll out and cut into biscuit, wet the tops with sugar and milk. Let them get very light, and bake them in a quick oven Sift sugar over them whilst hot Bread Rusk. Take as much bread dough, when ready for the pans, as would make one loaf; spread it open, put on it a coffeecup of sugar, butter the site of a large egg, and a little grated nutmeg; work all well together, mould it out, let it get very light, and bake in a quick oven either as rusk or all in one loaf. * Dried Rusk. Boil a quart of milk, stir in it half a pound of butter and a little salt. When cool, but not cold, add a pound of sifted sugar, flour to make a stiff batter, and a teacup of yeast. Set this over night ; in the morning, add enough flour to make a soft dough, and let it rise until very light ; then roll out a little more than half an inch thick, cut them out the size of tea-biscuit, lay them in well-greased pans, two layers in each pan ; let them rise until very light, and bake about half an hour in a quick oven. When done, break them apart, spread them separately in pans, and let ihem dry slowly in a moderate oven until crisp and brown. If they are put in bags and hung up when cold, they will keep a long time, and are nice for delicate persons or young children. * Soft Gingerbread, No. 1. Two cups of sugar, one of butter, one of thick milk, one of molasses, three of flour, three eggs, a tablespoonftil of ginger, naif a teaspoon of soda. Beat the eggs, butter and sugar together, add the milk with the soda dissolved in it, then the molasses, spice and flour. Bake in square tins about twenty minutes. Try it with a broom splint * Soft Gingerbread, No. 2. Five cups of flour, four eggs, two cups of molasses, one of sugar,a tablespoonful of ginger, one cup of butter, and a teaspoonful of soda or saleratus dissolved in a little milk or cream. Stir the butter and sugar together, then add the spice, eggs and ma asses, then the flour, and last the soda beat hard, and bake in square tins or one large cake. Twenty minutes will be about the time required, if in square tins ; if in one large cake, nearly an hour. Test with a splint. * Soft Gingerbread, No. 3. One cup of molasses, one of sugar, half a cup of butter and lard mixed, one cup of sour milk, two eggs, three cups of flour, two teaspoonfuls of soda, two teaspoonsful of cinnamon, one and a half of ginger, one of cloves, and a little grated nutmeg. Bake in square tins fifteen or twenty minutes. Soft Gingerbread, No. 4. One cup of butter, one of sugar, two of molasses, four eggs beaten light, five cups of flour, a tablespoonful of ginger, a teaspoonful of saleratus dissolved in a little milk or cream. Bub the butter and flour together with your hands, then add the sugar, spice, eggs and molasses, last the saleratus. Bake in flat pans or in a large cake. Soft Gingerbread, No. 5.