Rusks

Baked ¼ hour.

Ingredients

  • Flour, 2 lbs.
  • butter, 6 oz.
  • yeast, 2 tablespoonsful
  • eggs, 3
  • new milk nearly half a pint:

Method

Work quite into crumbs six ounces of butter with a couple of pounds of fine dry flour, and mix them into a lithe paste, with two tablespoonsful of mild beer yeast, three well-beaten eggs, and nearly half a pint of warm new milk. When it has risen to its full height knead it smooth, and make it into very small loaves or thick cakes cut with a round cake-cutter; place them on a floured tin, and let them stand in a warm place to prove from ten to twenty minutes before they are set into the oven. Bake them about a quarter of an hour; divide them while they are still warm, and put them into a very slow oven to dry. When they are crisp quite through they are done. Four teaspoonsful of sifted sugar must be added when sweet-rusks are preferred.

For either of the preceding receipts substitute rather more than an ounce of German yeast, when it can be procured quite fresh; or should an ounce of it only be used (which we should consider an ample proportion), let the dough—especially that of the rusks—become extremely light before it is kneaded down, and also previously to its being sent to the oven. A somewhat smaller quantity of yeast is required in warm weather than in cold.

[REMARK,—The remainder of this chapter is extracted from a little treatise on domestic bread-making, which we hope shortly to lay before the public, at it appears to us to be greatly needed; but, as we have already more than once repeated, we are unwilling to withhold from the present volume any information which may be generally useful.]

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