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Classic
Cook Books
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page 65
RUSK. -- To make.
No. 1 Rub in half pound sugar, half pound butter, to four pound flour, add one
pint milk, one pint emptins; when risen well, bake in pans ten minutes, fast.
No. 2 One pound sugar, one pound butter, six eggs, rubbed into five pounds
flour, one quart emptins and wet with milk, sufficient to bake as above.
No. 3 One pound sugar, one pound butter, rubbed into six or eight pounds of
flour, twelve eggs, one pint emptins, wet soft with milk, and bake.
No. 4. P.C. rusk. Put fifteen eggs to four pounds flour and make into large
biscuit; and bake double, or one top of another.
No. 5. One pint milk, one pint emptins, to be laid over night in spunge, in
morning, melt three quarters of a pound of butter, one pound sugar, in another
pint of milk, add luke warm, and beat till it rise well.
No. 6. Three quarters of a pound butter, one pound sugar, twelve eggs, one quart
milk, put as much flour as they will wet, a fpoon of cinnamon, one gill emptins,
let it stand till very puffy or light; roll into small cakes and let it stand on
oiled tins while the oven is heating, bake fifteen minute in a quick oven, then
wash the top with sugar and whites while hot.
A butter drop.
Four yolks, two whites, one pound flour, a quarter of a pound bntter, one pound
sugar, two spoons rose water, a little mace, bake it in tin pans.
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Classic
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