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
• } teaspoon Pure Gold lemon extract
• j teaspoon Pure Gold nutmeg

Method

1. 1

   To the lukewarm milk add the yeast, 0.5 cup sugar, and melted shortening.

2. 2

   Beat in 3 cups of the flour very thoroughly, cover, and allow to rise in a warm place to double its bulk.

3. 3

   Then add the salt, the remainder of the sugar, the extract, spices, and flour enough to make a dough.

4. 4

   Cover, let rise till very light, cut down, let rise again until very light.

5. 5

   Roll 0.5 inches thick.

6. 6

   Cut with a 3-inch cutter.

7. 7

   Place in pans, letting them almost touch.

8. 8

   Let rise once more until very light.

9. 9

   Bake 20 minutes in a hot oven.

10. 10

    Glaze with 1 tablespoon milk and 3 tablespoons sugar, if desired.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 40. The excerpt below is the record exactly as published.

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.