Rusk

Ingredients

• One cup milk scalded and cooled
• one tablespoonful sugar
• one-half teaspoonful salt
• one-quarter cup yeast
• two cups flour
• one-fourth of a cup of butter
• half a cup of sugar
• one egg beaten with butter and sugar

Method

1. 1

   Mix in a sponge at night or very early in the morning.

2. 2

   When well risen, add flour enough to make a stiff dough.

3. 3

   Knead and let it rise again, then add butter rubbed to a cream, sugar, and beaten egg.

4. 4

   Let it rise in the bowl till light.

5. 5

   Shape into small round biscuits, put them close together in a shallow cake-pan, rub the tops with sugar dissolved in milk, sprinkle with dry sugar, and bake in a moderate oven.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 58. The excerpt below is the record exactly as published.

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. “ Into a pound and a half of well-dried flour rub four ounces of moist sugar; warm a quarter of a pint of milk about blood warm, but not hot enough to scald the yeast which you will use ; make a hole in the middle of your flour, and put in a quarter of a teacupful, or thereabout, of good thick yeast, which is not too bitter, or it will taste in the buns ; pour on it your warm milk, and mix with it about one- third, or nearly half, of your flour, leaving the rest 148 SAFFRON BUNS. of the flour unmixed round the sides of your pan. Set it in a warm place to rise for three-quarters of an hour or an hour. When it has risen well, melt a quarter of a pound of butter, and mix it with milk ; let it be on the fire till about blood warm, and then mix it with the rest of the flour and sugar into your dough. When mixed, it should be rather softer than bread-dough. Put it to rise for about a quarter of an hour, and then mould them ; put them on buttered iron plates, and then into a warm place to rise light ; when well risen, bake them in a hot oven. If you wish to have currants or caraway-seeds in them, mix them in along with the butter ; if you wish them spiced, mix equal quantities of ground ginger, allspice, coriander, and caraway ; put as much as you think sufficient, when you put in the butter. When they are baked enough, brush them over with egg and water mixed together, to give them a gloss.” Saffron Buns. “ Make the dough for them the same as for plain buns. Put a little of the best saffron in a teacup, and pour over a little boiling water ; let it stand on the top of the oven, to extract the flavor ; and when you put in the butter, mix in as much of the saffron- water as will make the dough of a bright yellow color. Bake them as before directed. You may put in a few currants, but saffron buns are seldom spiced.” Hot Cross Buns. “Two pounds of flour, half a pound of sugar, and a small quantity of grated nutmeg and allspice mixed PARKER-HOUSE ROLLS. 149 together. Make a hole in the centre of the flour, and into it put two tablespoonfuls of yeast, pouring in also half a pint of warm milk. With the latter and the surrounding flour make a thin batter ; cover the dish, and let it stand before the fire till the leaven begins to ferment. Now add to the whole half a pound of butter melted, and sufficient milk to make all the flour into a soft paste. Dust it over with flour, and let it rise again for half an hour. Make the dough into the shape of buns, notch out on each the form of the cross, and lay them separately in rows on buttered tin plates to rise once more for half an hour; after which, put them into a quick oven, watch- ing them carefully lest the color should be spoiled by over-baking.” Parker-House Rolls. One teacup home-made yeast, a little salt, one tablespoonful sugar

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