Rusk, No. 1

Ingredients

• 1 cup milk, scalded and cooled
• 0.5 cup yeast
• 1 tablespoonful sugar
• 2 cups flour
• 0.5 teaspoonful salt

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, sugar, and an egg.

4. 4

   Let it rise in the bowl till light.

5. 5

   Shape into small round biscuits and bake in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 48. The excerpt below is the record exactly as published.

. % teaspoonful salt. cake compressed yeast, or 3 tablespoonfuls liquid yeast. Wliite of 1 egg. About 4 cups flour. 72 The Boston Cook Book. tablespoonfuls of warm milk or water), then the beaten white and flour. Knead until smooth and fine-grained. Let it rise over night or till light. Shape into small balls ; then roll into sticks a foot long. Let them rise slowl}^ and bake in a moderate oven, that they may be dried through before browning. When shaped into large plain rolls, they are called White Mountain Rolls. Rolls designed for breakfast or dinner are better not to be sweetened enough to taste sweet ; but for tea or lunch more sugar may be added. This brings us to another vari- ety of rolls which are made richer by the addition of but- ter, sugar, eggs, and fruit, including Swedish Rolls ^ Rusks, and Bunns, 1 scant teaspoonful salt. Melt the butter, and dissolve the sugar and salt in the hot milk ; w^hen lukewarm, add the yeast and beaten whites. Mix in flour to make a sponge or drop batter. In the morning add the remainder of the flour, and knead twenty minutes. Let it rise till noon or till light ; then knead again slightl}^, and roll out into a large, rectangular piece, half an inch thick. Have the edges as straight as possi- ble. Spread all over with a thin layer of soft butter, and a sprinkling of sugar, cinnamon, grated lemon rind, and currants. Roll up like a jelly roll, cut ofl* slices an inch wide, lay them with the cut side dow^n on well-greased pans, and when well risen bake in a hot oven fifteen or twenty minutes. When done, glaze them w^ith sugar dis- solved in milk, and dry them a few minutes in the oven, or rub them with soft butter. If mixed in the morning, make a sponge with the scalded milk cooled, the eggs, salt, sugar, and part of the flour. Place the bowl in a pan of warm water for three or four hours ; then add the butter and the remainder of the flour. Knead, and after it is well risen roll out as above. Swedish HoUs. 1 pint milk, scalded. 3^ cup butter. 1^ cup sugar. Wliites of 2 eggs. 1^ cup yeast. 7 or 8 cups flour. The Boston Cook Book, 73 Rusk, Wo. 1. 1 cup milk, scalded and cooled. cup yeast. 1 tablespoonful sugar. 2 cups flour. 3^ teaspoonful salt. 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. Rusk, No. 2. Make a dough at night by the rule for Milk Bread, No. 1. In the morning make half the dough into a loaf for bread. Put with the remainder half a cup of butter, creamed, with one cup of sugar and one egg, well beaten ; mix and beat well ; add half a cup of flour, or enough to shape it easilj^ Let it rise in the bowl, shape into small rounds or into long narrow rolls, and when verj^ liglit, glaze them and bake as in the preceding rule. Rusk, No. 3. (Mi55 Yandes.) 1 pint milk, scalded. 1 cup potato yeast. f/o cup butter and lard, mixed. 3 eggs. % cup sugar. Flour as required. Mix early in the morning, in the order given, adding flour enough to make a thin batter. Let it rise till full of bubbles, then add flour enough to knead it. When well risen, shape into rounds, or roll out and cut them. Let them rise in the pans till very light ; then bake in a hot oven about half an hour. 74 The Boston Cook Booh, Dried Busks are made after either of these receipts, and when risen are rolled thin, cut into rounds, and put two together into the pan. When baked, they are pulled apart and left in a very moderate oven to diy. Or the}' are cut in slices when cold, and dried until crisp and brown. They are delicious soaked in milk and eaten with butter, or used the same as bread in puddings, or soaked in a custard and sauted. Beat it well and in the morning add flour to made a stiff dough. Knead fifteen minutes. Let it rise until light, then add one fourth of a cup of butter^ softened, half a cup of currants, and one saltspoonful of cinnamon or nutmeg. Let it rise in the bowl till light. Shape into small round cakes, put them close together, and when well risen bake in a moderate oven. Glaze them with sugar and milk, or with white of egg beaten stiff with sugar. Make a deep cut like a cross just before they are put into the oven, and you have Hot Gross Bunns. Many prefer a bit of citron put into the middle of each bunn. These are better when freshly baked. It is therefore well to make only a small quantity. They ma}' be made from risen milk-bread dough in the same manner as Rusk, No. 2, by using the spices and the fruit and a smaller quantitj' of sugar. This receipt for bunns makes excellent raised doughnuts by omitting the currants and rolling half an inch thick and cutting with a doughnut cutter. Bunns. Make a sponge over night with 1 cup milk, scalded. 1 1 tablespoonful sugar and 1 egg beaten together. 2 1 saltspoonful salt, cup yeast. 2 cups flour

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