Rusks

Ingredients

• Two CUPS of raised dough
• one of sugar
• half a cup of butter
• two well-beaten eggs
• flour enough to make a stiff dough

Method

1. 1

   Set to rise, mold into high biscuits, let rise again, rub with damp sugar and cinnamon, and bake for about twenty minutes.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 161. The excerpt below is the record exactly as published.

two well-beaten eggs ; knead thoroughly and let it rise again. With the hands, make it into balls as large as an egg ; then roll between the hands to make long rolls (about three inches). Place close together in even rows on well-buttered pans. Cover and let them rise again, then bake in a quick oven to a delicate brown. BEATEN BISCUIT. Two QUARTS of sifted flour, a teaspoonful of salt, a tablespoonful of sweet lard, one egg ; make up with half a pint of milk, or if milk is not to be had, plain water will answer ; beat well until the dough blisters and cracks ; pull off a two-inch square of the dough ; roll it into a ball with the hand ; flatten, stick with a fork, and bake in a quick oven. It is not beating hard that makes the biscuit nice, but the regularity of the motion. Beating hard, the old cooks say. Mils the dough. An old-Jashioned Southern Recipe POTATO BISCUIT. Boil six good-sized potatoes with their jackets on ; take them out with a skimmer, drain and squeeze with a towel to ensure being dry ; then re- move the skin, mash them perfectly free from lumps, add a tablespoon- ful of butter, one egg and a pint of sweet milk. When cool, beat in half a cup of yeast. Put in just enough flour to make a stiff dough. When this rises, make into small cakes. Let them rise the same as bis- cuit and bake a delicate brown. This dough is very fine dropped into meat soups for pot-pie. 16 242 BttE AD — BISCUITS, BOLLS, MUFFIN'S, FTC. VINEGAR BISCUITS. Take two quarts of flour, one large tablespoonful of lard or butter, one tablespoonful and a half of vinegar and one teaspoonful of soda ; put the soda in the vinegar and stir it well ; stir in the flour ; beat two eggs very light and add to it ; make a dough with warm water stiff enough to roll out, and cut with a biscuit-cutter one inch thick a-nd bake in a quick oven. GRAFTON MILK BISCUITS. Boil and mash two white potatoes; add two teaspoonfuls of brown sugar; pour boiling water over these, enough to soften them. When tepid, add one small teacupful of yeast; when light, warm three ounces of but- ter in one pint of milk, a little salt, a third of a teaspoonful of soda and flour enough to make stiff sponge; when risen, work it on the board, put it back in the tray to rise again; when risen, roll into cakes and let them stand half an hour. Bake in a quick ovem These biscuits are fine. SALLY LUNN. Warm one-half cupful of butter in a pint of milk; add a teaspoonful of salt, a tablespoonful of sugar, and seven cupfuls of sifted flour; beat thor- oughly and when the mixture is blood warm, add four beaten eggs and last of all, half a cup of good lively yeast. Beat hard until the batter breaks in blisters. Set it to rise over night. In the morning, dissolve half a teaspoonful of soda, stir it into the batter and turn it into a well- buttered, shallow dish to rise again about fifteen or twenty minutes. Bake about fifteen to twenty minutes. The cake should be torn apart, not cut; cutting with a knife makes warm bread heavy. Bake a light brown. This cake is frequently seen on Southern tables. SALLY LUNN. (Unfermented.) Rub a piece of butter as large as an egg into a quart of flour; add a tumbler of milk, two eggs, three tablespoonfuls of sugar, three teaspoon- fuls of baking powder and a teaspoonful of salt. Scatter the baking powder, salt and sugar into the flour; add the eggs, the butter, melted, the milk. Stir 11 together and bake in well-greased round pans. Eat warm with butter. LONDON HOT-CROSS BUNS. Three cups of milk, one cup of yeast, or one cake of compressed yeast dissolved in a cup of tepid water, and flour enough to make a thick batter; BREAD -^BISCUITS, ROLLS, MUFFIKS, ETC. 243 set this as a sponge over night. In the morning add half a cup of melted butter, one cup of sugar, half a nutmeg grated, one saltspoonful of salt, half a teaspoonful of soda, and flour enough to roll out like biscuit. Knead well and set to rise for flve hours. Roll the dough half an inch thick ; cut in round cakes and lay in rows in a buttered baking-pan, and let the cakes stand half an hour, or until light ; then put them in the oven, having first made a deep cross on each with a knife. Bake a light brown and brush over with white of egg beaten stiff with powdered sugar. RUSKS, WITH YEAST. In one large coffeecup of warm milk dissolve half a cake of compressed yeast, or three tablespoonfuls of home-made yeast ; to this add three well- beaten eggs, a small cup of sugar and a teaspoonful of salt; beat these together. Use flour enough to make a smooth, light dough, let it stand until very light, then knead it in the form of biscuits ; place them on but- tered tins and let them rise until they are almost up to the edge of the tins; pierce the top of each one and bake in a quick oven. Glaze the top of each with sugar and milk, or the white of an egg, before baking. Some add dried currants, well- washed and dried in the oven. RUSKS. Two CUPS of raised dough, one of sugar, half a cup of butter, two well- beaten eggs, flour enough to make a stiff dough

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