Baking Powder Rusk

Ingredients

• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 3 cups flour
• 2 tablespoons cold lard
• 2 well-beaten eggs
• 2 cups sweet milk
• 1 teaspoon cinnamon extract
• 1 teaspoon nutmeg extract

Method

1. 1

   Sift sugar, salt, and baking powder into flour, rub in cold lard; add beaten eggs, sweet milk, and extracts; mix into a dough soft enough to handle, turn out on the molding board, break off pieces about the size of an egg, roll into small balls, and lay close together in a well greased baking-tin.

2. 2

   Wash over the top with milk and melted butter mixed; bake 1/2 hour in a moderate oven.

3. 3

   Sift fine white sugar on top when cold.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 213. The excerpt below is the record exactly as published.

BAKING PPWDER RUSK.— Sift 2 tablespoons sugar, | teaspoon salt, and 1 tablespoon baking powder into 3 cups flour, and then rub in 2 tablespoons cold lard; add 2 well^beaten eggs, 2 cups sweet milk, 1 teaspoon each cinnamon and nutmeg extract; mix into a dough soft enough to handle, and turn out on the molding board; turn quickly once or twice to smooth it, break off pieces about the size of an egg, roll into small balls with the hand, and lay close together in a well greased baking-tin. Wash over the top, to glaze it, with a little milk and melted butter mixed; bake ^ hour in a moderate oven Sift fine white sugar on top when cold. BRIOCHES. Dissolve ^ a yeast cake in 1 teacuji of lukewarm water; mix 276 BUNS, KUSKS, KOLLS, ETC. with enough flour to make a thick sponge, cover with a cloth, and let rise in a warm place till it doubles in bulk; then add ^ teacup milk, 5 eggs, 1 saltspoon salt, and ^ lb. dissolved butter; beat all together well, add flour to make a dough, and let rise again 1 to 1| hours; then turn on to the molding=board, flour as little as possible, and roll the sides over into the middle several times. Then form into tiny loaves, laying 1 flattened ball of dough onto a little larger loaf, making an indentation for it in the center of the lower one with the thumb. Brush over with white of egg, and bake in a quick oven — about ^ hour. ROLLS. Time to Bake rolls, 10 to 20 minutes. FRENCH ROLLS.— Rub 1 ounce butter in 1 quart flour; mil in 1 beaten egg, a little yeast, and as much milk as will make a rather stiff batter; beat well, but do not knead, let rise, and then bake in tins. Very nice. COFFEE ROLLS.— Take 1 quart of light dough, mix in 1 tablesx)oon of lard and | cup of sugar; then roll thinner than biscuit, spread with butter, sugar and cinnamon, and sprinkle a little flour over. Roll up 2 turns and cut off, standing them on end in the tin; let rise, and bake in a quick oven. GRAHAM ROLLS — Mix 4 cups graham flour with enough milk to make a stiff batter; add \ cup good yeast and let rise over night; in the morning add 1 large tablespoon sugar, 2 eggs, .butter size of an egg, \ teaspoon soda, and a little salt; put it in cups and let stand 20 minutes before baking. PARKER HOUSE ROLLS.— Make a hole in 2 quarts of flour, and pour in 1 pint of milk which has been boiled and -| cup butter or lard melted in it and allowed to cool; add ^ cup sugar, 1 teaspoon salt, and ^ cup good yeast; let it stand over night without mixing; in the morning, mix and knead; let rise till after dinner, when knead again, roll ^ inch thick, cut out, and let rise till baked. Bake about \ hour. CRACKERS. PLAIN. — Into 2 quarts flour rub well with the hand 1 cup butter, and 1 teaspoon salt; wet with cold water, beat thoroughly , with the rolling=pin, and work in flour enough to make quite brittle and hard; then pinch off pieces, and if you want them to look like baker's crackers, roll each piece separately. JOHNNY CAKE, PONES, ETC. 277 CORN=STARCH CRACKERS.— Sift together 3 cups flour, 1 cup corn-starch, ^ teaspoon salt, 1 tablespoon sugar, and 1 teaspoon baking powder; rub into this 1 tablespoon lard, and add 1 cup sweet milk, mixing it to a smooth dough; slightly flour the bread-board, turn out the dough, and get it into smooth and even form with as little kneading as possible; then spread a clean towel over it and let it stand 10 minutes. Then roll very thin with the rolling-pin, cut with the cutter, prick with a fork, and put them on a greased baking- tin; wash the top of the crackers over with milk, and* bake 8 minutes in a very hot oven. These make a delightful accompani- ment for salads. GRAHAM CRACKERS. — Sift 1 heax^ing teaspoon baking pow- der and 1 even teaspoon salt into 4 cups sifted graham flour; rub in I cup butter or lard, and make into a stiff dough with sweet milk or cold water; knead 10 minutes, using white flour to prevent its adher- ing to the board; roll thin, cut in squares, and bake in a moderate oven. TO FRESHEN CRACKERS.— Stale crackers may be freshened by putting them in the oven for a few minutes. It is not necessary to moisten them. GKAHAM DIAMONDS. To 4 cups graham flour add 1 teaspoon salt,

Cook this with the app: pantry check, scaling, and the assistant.