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Classic
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page 124
and wet it with the eggs; if too stiff, put in some cream, roll the dough thin;
cut it in shapes, and fry them in boiling lard. The more lard there is, the less
they will soak it up.
Rusk.
Take a quart of milk, a tea-cup of cream, half a pound of lard, quarter of a
pound of butter, a spoonful of salt, and boil them together; beat well two eggs
with a pound of sugar, and pour the boiling milk on them gradually, stirring all
the time; when nearly cold, add a tea-cup of yeast, and flour sufficient to make
a stiff batter; when quite light, knead it up as bread, and let it lighten again
before moulding out; when they are moulded out, wet them over with sugar and
cream, and let them rise a few minutes and bake them; grate a little sugar over
when they come out of the oven.
Rusk for Drying.
Boil a quart of milk, and put in it half a pound of butter, and a little salt;
when nearly cold, stir in a tea-cup of yeast, a pound of sugar, and flour to
make a batter; when it is light, knead it up with flour, and let it rise again;
grease your pans, and make it out in cakes, about the size of a tea-cup, and an
inch thick; put two layers in each pan, and bake them three-quarters of an hour;
when take them out, break them apart, and put the top ones in other pans, and
let them dry slowly in the oven for an hour or more.
This rusk will keep for months, and is very useful in sickness, to make panada;
it is also good for delicate persons that rich cake disagrees with, or to take
on a journey. Nutmeg or mace to your taste.
If you like it richer, two eggs may be put in.
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