Rusks

Ingredients

• four ounces of flour
• one ounce of butter
• half an ounce of lard
• half a teaspoonful of baking powder
• half a teaspoonful of sifted sugar
• a pinch of salt
• one egg

Method

1. 1

   Mix flour, butter, lard, baking powder, sugar, salt, and egg.

2. 2

   Form into shapes and bake.

As published

This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 20. The excerpt below is the record exactly as published.

half a teaspoonful of baking powder and a well- beaten egg ; roll out the paste, cut it into different shapes, and bake them in a quick oven. I13 H ’The Child'^s Cookery Book Billyhs Biscuits One ounce of rice flour, one ounce of sugar, and one egg. Put in a basin together and beat till it becomes a perfectly smooth batter. Butter a piece of writing paper and turn the edges up all round to form a tray. Pour the mixture in and bake it in a very quick oven. Take it out and cut it into small squares. Cocoanut Gingerbread A quarter of a pound of treacle, two and a half ounces of flour, two ounces of ground rice, a quarter of an ounce of ground ginger, two ounces of butter, two ounces of moist sugar, one ounce and a half of cocoanut grated, the peel of half a lemon, a quarter of an ounce of candied orange peel. Put the treacle into a saucepan with the butter, and when hot, pour it into the 114 T'he ChiWs Cookery Book flour, and all the other ingredients which have been previously mixed together, only omitting the cocoanut. Beat the mixture well together, and set it to become cold, then stir in the cocoanut, beat it for a few minutes, and then drop a teaspoonful at a time on a buttered sheet, and bake in a slow oven. These cakes may be made with almond instead of cocoanut. The Chiefs Favourite Rolls Put half a pound of flour into a basin with a saltspoonful of salt and a tea- spoonful of castor sugar. Dissolve one ounce of butter in a teacupful of tepid milk, mix half an ounce of yeast with a little drop of cold milk, and add it to the tepid milk, &c. Work it into the flour till it is a stiff paste ; add more flour if it is necessary. Let it rise covered with a cloth for about three-quarters of an hour in a warm place, then put on a pastry-board, 115 T~he Child'^s Cookery Book cut into small pieces, make up into balls the size of a small orange, and bake for about twenty minutes. Rusks Four ounces of flour, one ounce of butter, half an ounce of lard, half a tea- spoonful of baking powder, half a tea- spoonful of sifted sugar, a pinch of salt, and one egg

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