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Classic
Cook Books
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page 18
Coffee rolls.
Work into a quart of bread dough a rounded tablespoonful of butter and half a
cup white sugar; add some dried currants (well washed and dried in an oven) sift
some flour and sugar over them and work into the other ingredients. Make into
small rolls, dip into melted butter, place in tins, let rise a short time and
bake.
Rusks.
Three pounds flour, half a pound of butter, same of sugar, two eggs, a pint and
a half of milk, two tablespoons rose water, three tablespoons strong yeast. Sift
the flour into a large pan, and rub it into the but- ter and sugar; beat the
eggs very light and stir into the milk, adding the rosewater and yeast. Make a
hole in the dough, pour in the mixture, and slowly work it into a thick batter;
cover and set by a fire to rise. When light knead it well. Cut into small cakes,
and knead each separately; lay them near to each other, but not touching, in
shallow pans well dusted with flour; prick each one with a fork, and set in a
warm place to rise
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