Rusk

Ingredients

• half pint soft sugar
• two tablespoonfuls butter
• three eggs
• one grated nutmeg
• one compressed yeast cake
• small teacup luke warm water
• half pint warm milk
• flour enough to make a stiff dough

Method

1. 1

   Stir together sugar and butter until light, then stir in beaten eggs, nutmeg, dissolved yeast, warm milk, and enough flour to make a stiff dough.

2. 2

   Knead well, cover, let rise, mould, let rise again, and bake in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 4. The excerpt below is the record exactly as published.

RUSK. Stir together half pint soft sugar, and two tablespoonfuls but- ter until quite light, then stir in three eggs well beaten, one grated nutmeg, one compressed yeast cake, dissolved in small teacup luke warm water, half pint warm milk, and flour enough to make a stiff dough. Knead the whole well, cover with a thick cloth, and let stand to rise, when the dough is quite light, turn it upon the moulding board, and mould them, let rise and bake in a moderate oven. BUNS. Two cups bread dough after the second rising, yolk of one egg, one tablespoonful of butter, one half cup sugar, a handful seeded raisins or currants, mix thoroughly, and mould in biscuit. Let rise until very hight, and after they are baked, brush over with white of an egg while still hot. SALAD STICKS. Four cups of flour, one tablespoonful of sugar, one-fourth cup of butter, one cup boiled milk, white of an egg, fourth of cake compressed yeast, one teaspoonful of salt. Dissolve the butter in the milk, which have luke warm. Beat white of egg to stiff froth. Dissolve the yeast in three tablespoonfuls cold water, add all the other ingredients to the flour, knead well. Set the dough to rise over night, and in the morning make into balls the size of a large English walnut, roll each of these balls into a stick a foot long. Place the sticks about two inches apart in long pans. Let them rise half an hour in a cool place, and bake twenty five minutes in a moderate oven. Sticks should be quite dry and crisp, they cannot be baked rapidly. GEMS. Three eggs, two tablespoonfuls sugar, three cups flour, two teaspoonfuls Royal powder, one cup sweet milk, lard and butter mixed size of an egg, pinch salt, melt butter, have gem pans very hot. Beat whites and yolks separately. CORN MEAL WAFFLES. One pint flour, one-half pint warm corn meal mush, one pint fresh milk, 3 eggs beaten separately very light. Mix thorough- ly, bake in wafile irons. 11 STOP THAT BARKING: RAKE Duify’s Cough Killer! WCURESIE Coughs, Colds, Sore Throat, Hoarseness, and is Healing to the Entire Mucus Membrane. Price 10 cts, 2S cts. and SO cts. F. S. DUFFY, Druggist, NE VY BERNE, N.C. Corner South Front and Middle Streets. J) SOLOS es Wholesale and Retail Dealer in Choice Family Groceries iS AND PROVISIONS. SY heceiing Fresh Supply Every Week. All Goods Guaranteed as Recommended, and First Class. Z j Goods Delivered In Any Part of the City. Broad Street, New Berne, N. C. JOHN Weis 05 and 57 Pollock Street, esa. New Berne, N.C. Carries the Most Complete stock of Staple and Fancy Groceries in the City, and his Prices are Rock Bottom, Give him a call and you will be pleased. Prompt Attention to All Orders. SATISFACTION GUARANTEED. 12 SMELLING SALTS FOR HEADACHES, AT BRADHAW’S. CHEESE STRAWS. Four ounces each of flour, butter and grated cheese, season with salt mace, and a pinch of cayenne. Moisten with beaten egg. Roll out thin, and cut in strips one-third inch wide and four or five inches long. Bake in a moderate oven until a very delicate brown. RICH WAFFLES. Take one quart sweet milk, two cups boiled rice, 3 cup flour. Warm the milk, stir in the above named articles, add half cake compressed yeast, dissolved in half cup warm water, and half teaspoonful salt. Make at noon to use for tea at six. Set in warm place, when ready to cook, add two eggs, well beaten. Bake in waffle irons. WAFFLES No. 2. Three eggs, one cup sweet milk, one heaping teaspoonful bak- ing powder, two level tablespoonfuls lard, a little salt, flour enough to make a batter that will pour. Add the milk to the beaten yolks, then the flour, salt and lard. Add baking powder and beaten whites just before ready to cook. DELICIOUS VELVET MUFFINS. Sift one quart flour with a level teaspoonful of salt init. Rub into the flour thoroughly two tablespoonfuls butter

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