French Rusks
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 3
Brush with whites of eggs diluted with cold water and vanilla before baking.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 22. The excerpt below is the record exactly as published.
FRENCH RUSKS. 2 cups scalded milk Flour 14 cup butter 1 egg V-k CUP sugar yolk 2 eggs 1 tsp. salt whites 2 eggs 1 yeast cake dissolved in 14 cup % tsp. vanilla lukewarm water Add butter, sugar and salt to scalded milk; when lukewarm add dissolved yeast cake and three cups flour ; cover and let rise ; add eggs and egg yolks well beaten and enough flour to knead. Let rise again and shape as Parker House Rolls ; let rise again. Before baking, make three parallel creases on top of each roll. When nearly done, brush over with whites of eggs, beaten slightly and diluted with 1 T. cold water and vanilla. Sprinkle with sugar. SHREDDED WHEAT BISCUIT BROWX BREAD 2 cups S. W. B. crumbs 1 tsp. salt 1 cup corn meal 1 cup sour milk V-2 CUP niolasses 1 tsp. soda 1% cups sweet milk Have the water boiling before beginning the bread. Mix the crumbs, corn meal and salt ; add the molasses in which has been mixed one-half the teaspoon of soda. Then add 1% cups milk, and last the 42 THE WORCESTER DOMESTIC SCIENCE SCHOOL. one-half cup sour milk, to which has been added the remaining one-half teaspoon of soda, stirring until it effervesces. Turn into a buttered brown bread mold, cover tightly and steam three hours. OATMEAL BKEAD. iy2 cups oatmeal 1 T. salt 1 cup hot milk \y2 cups boiling water -/4 CUP molasses 14 cup sugar
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