Rusks

Instructions

1. Work quite into crumbs six ounces of butter with a couple of pounds of fine dry flour.
2. 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.
3. When it has risen to its full height, knead it smooth and make it into very small loaves, or into thick cakes cut with a round cake-cutter.
4. 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.
5. Bake them about a quarter of an hour.
6. 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.
7. For sweet rusks, four teaspoonsful of sifted sugar must be added.
8. Proportions (her closing line): flour, 2 lbs.; butter, 6 oz.; yeast, 2 tablespoonsful; eggs, 3; new milk nearly half a pint: baked 1/4 hour.
9. German yeast substitution, given for the rusks and the Geneva rolls alike: 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 she would consider an ample proportion -- let the dough, especially that of the rusks, become extremely light before it is kneaded down, and again before it is sent to the oven. A somewhat smaller quantity of yeast is required in warm weather than in cold.
10. Remark closing the chapter: the remainder of this chapter is extracted from a little treatise on domestic bread-making which she hoped shortly to lay before the public, as it appears to her to be greatly needed; she was unwilling to withhold from the present volume any information which may be generally useful.