Tea Rusk

Ingredients

• a pint of warm milk
• half a gill of baker's yeast
• a teaspoonful of salt
• half a small teaspoonful of saleratus
• enough wheat flour to make a soft dough
• half a teacupful of sugar
• a cupful of melted butter

Method

1. 1

   Mix warm milk, yeast, salt, and saleratus.

2. 2

   Add flour to make a soft dough.

3. 3

   Let rise, then add sugar and melted butter.

4. 4

   Shape into small cakes and bake in a quick oven for half an hour.

As published

This recipe was extracted from The housekeeper's companion (1883), page 130. The excerpt below is the record exactly as published.

half a small teaspoonful of saleratus, have a pudding stick, or spatula, and gradually stir in enough buckwheat flour to make a nice batter, beat it perfectly smooth, then cover it and set it in a moderately warm place until morning; a large handful of com meal may be put with the flour, and it is by many persons considered an improvement. To Bake Buckwheat Cakes. — Set a griddle over a gentle, steady fire; when it is hot, rub it over with a bit of suet or fat fresh pork on a fork; the griddle must be hot but not scorch- ing; put the batter on in small cakes; when one side is nicely browned and about half cooked through, turn them. These cakes, to be in perfection, must be not much thicker than a dollar piece, and both sides a delicate brown. Should the batter prove too thick, it may be made thinner with sweet milk; this will also make them bake a finer color. The best of sweet butter and syrup to be served with buckwheat cakes hot from the griddle. Should the cakes be preferred thicker than mentioned in this recipe, it is an easy matter to make them so; take care that they are baked through. Buckwheat may be niisj^ed the same as wheat muffins, and baked on a griddle, HOUSEHOLD. 191 Muffins.— Mix with a pint of warm milk two well beaten eggs, half a teaspoonful of melted butter, and half a gill of baker's yeast, with a teaspoonful of salt and a bit of saleratus the size of a large pea (dissolved in hot water) ; stir in enough sifted wheat flour to make a thick batter, set it in a warm place to rise, for three hours in warm weather, or longer in winter; it may be mixed at night for breakfast next morning; put a grid- dle over the fire; when it is hot, rub it over with some fat, grease the inside of the rings, set them on and half fill them with the batter, or they may be done without rings; when one side is done, turn the other; bake a light color; as they are done break each one open, put a bit of butter in each, and set them in front of the fire until served; muffins should never be cut open. Cold muffins may be toasted and served hot. Tea Rusk. — To a pint of warm milk put half a gill of baker's yeast, a teaspoonful of salt, and half a small teaspoon- ful of saleratus, dissolved in a little hot water; put to it enough wheat flour to make a soft dough; mix well and smooth; cover it, and set it in a warm place for two hours, to rise; when light, add half a teacupful of sugar, and a cupful of melted butter

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