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Classic
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page 16
very hot and well buttered. Fill half full with the mixture, bake in a quick
oven 20 minutes and eat at once.
RICE CAKES
Cook 1 cup of rice, and add to it 1/2 cup of cream, 1 teaspoon baking-powder, 2
tablespoons flour, 2 eggs, well beaten. Fry in lard or butter just enough to
grease skillet.
RUSK OR SWEET BREAD
1 pint of flour,
1 pint of white sugar,
1 teacup of melted lard,
1 1/2 pints of water,
2 kitchen spoons of yeast.
Make into a batter at night, set in a warm place to rise. The next morning work
into this sponge
2 beaten eggs,
3 pints of flour.
Set in a warm place to rise again. When light, make into pretty shapes; let rise
again, and when light, bake. Spread on the rolls when warm white of an egg and
sifted cinnamon.
The dough should be as soft as you can make it to work well.
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