Rusks

Ingredients

• 2 cups milk, scalded and cooled
• 1 cake compressed yeast
• 1 cup sugar
• 2 teaspoons salt
• 6 tablespoons shortening
• 6 cups sifted flour
• ½ teaspoon Pure Gold lemon extract
• ¼ teaspoon Pure Gold nutmeg

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 39. The excerpt below is the record exactly as published.

RUSKS Parker House Rolls—2 cups milk, scalded and cooled, 1 cake compressed yeast, 2 tablespoons sugar, 13 teaspoons salt, 2 to 4 tablespoons shortening, 6 cups sifted flour. To the lukewarm milk add the yeast, sugar, and melted shorten- ing. Beat in 3 of the flour very thoroughly, and allow to rise in a warm place to double its bulk. Then add the salt, and remainder of the flour, or enough to make a dough. Knead until smooth, place in a greased bowl and let rise again to double its bulk. Roll dough about 4 inch thick, and cut with floured 3 inch biscuit cutter.. Crease through the middle of each biscuit with a dull knife. Brush lower half with melted butter, fold and press to- gether with one edge slightly over the other. Place 1 inch apart on greased pans, let rise, bake in a hot oven 15 to 20 minutes. 2 inch Parker House rolls are nice for luncheons and afternoon teas. Sweet French Rolls—To the above recipe add 1 well-beaten egg, and 2 tablespoons more sugar after the first rising. Cinnamon Buns—Use recipe for Parker House rolls. Roll dough 4 inch thick, keeping in rectangular shape. Spread with the following mixture: } cup soft butter, 2 tablespoons Pure Gold 3 66 Blue Ribbon Cook Book cinnamon, | cup currants or seedless raisins, 1 cup brown sugar. Roll like a jelly roll. Slice across 1 inch thick. Place in greased pans cut side up. Let rise. Bake 25 to 30 minutes in a moderate oven. When baking bread, part of the dough might be made into buns. Swedish Tea Ring—Made the same as Cinnamon Buns, but shape the jelly roll as a ring; cut with scirrors, let rise, bake. Hot Cross Buns—1 cup milk, scalded and cooled; 1 cake compressed yeast, 4 tablespoons sugar, 3 teaspoon salt, 4 table- spoons shortening, 1 egg, $ cup currants or raisins, 1 teaspoon Pure Gold lemon extract, 3 cups sifted flour. Dissolve yeast and 1 tablespoon sugar in lukewarm milk. Add 14 cups flour, beat until sponge is smooth, cover, and let rise in warm place until light. Cream shortening, add the remaining sugar, and well-beaten egg, raisins which have been floured, salt and extract. Add to sponge with enough flour to make a soft dough. Knead on board, let rise until double in bulk. Shape by hand into round buns. Place on greased pans 1 inch apart. Let rise again. Brush over with egg diluted with water. Cut a cross on the top of each. Bake 20 minutes. While hot fill cross with frosting. Potato Rolls—4 small potatoes, 2 cups scalded milk, 1 table- spoon shortening, 2 tablespoons sugar, 2 teaspoons salt, = yeast cake dissolved in { cup lukewarm water. Add the hot potatoes, riced, to the milk, butter, salt, sugar, and flour enough to make a sponge. Let rise and add flour to make a dough. Knead, cover, and let rise to double in bulk. Knead again and shape into balls. Place on greased pans 1 inch apart, let rise, and bake 15 to 20 minutes in a hot oven. Rusks—2 cups milk, scalded and cooled, 1 cake compressed yeast, 1 cup sugar, 2 teaspoons salt, 6 tablespoons shortening, 6 cups sifted flour, } teaspoon Pure Gold lemon extract, and j teaspoon Pure Gold nutmeg

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