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Classic
Cook Books
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page 23
POCKET-BOOKS.
Warm one quart new milk, add one cup butter or lard, four table-spoons sugar,
and two well-beaten eggs; stir in flour enough to make a moderately stiff
sponge, add a small cup of yeast, and set in a warm place to rise, which will
take three or four hours; then mix in flour enough to make a soft dough and let
rise again. When well risen, dissolve a lump of soda size of a bean in a spoon
of milk, work it into the dough and roll into sheets one-half inch in thickness;
spread with thin layer of butter, cut into squares, and fold over, pocket-book
shape; put on tins or in pans to rise for a little while, when they will be fit
for the oven. In summer the sponge can be made up in the morning, and rise in
time to make for tea.
In cool weather it is best to set it over night.--Mrs. J. H. Shearer.
RUSK.
Two tea-cups raised dough, one tea-cup sugar, half cup butter, two well-beaten
eggs, flour enough to make a stiff dough; set to rise, and when light, mold into
high biscuit, and let rise again; sift sugar and cinnamon over the top, and
place in oven.--Mrs. Mary Lee Gere, Champaign, Ill.
RUSK.
One pint milk, three eggs, one cup butter, one cup sugar, and one coffee-cup
potato yeast; thicken with flour, and sponge over night; in the morning stir
down, let rise, and stir down again; when it rises make into a loaf, and let
rise again; then roll out like soda biscuit, cut and put in pans, and, when
light, bake carefully. Or, when baking take four cups dough, one-half cup
butter, one cup sugar, three eggs; mix thoroughly, adding enough flour to mold
easily; let rise, make into rather high and narrow biscuit, let rise again, rub
the tops with a little sugar and water, then sprinkle over them dry sugar. Bake
twenty minutes.
LEBANON RUSK.
One cup mashed potatoes, one of sugar, one of home-made yeast, three eggs; mix
together, when raised light add half cup butter or lard, and flour to make a
soft dough, and when quite light, mold
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Classic
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