Rusk

Ingredients

• 1/2 pound sugar
• 1/2 pound butter
• 4 pounds flour
• 1 pint milk
• 1 pint emptins

Instructions

1. No. 1: Rub half a pound sugar and half a pound butter into four pounds flour; add a pint of milk and a pint of emptins; when risen well, bake in pans ten minutes, fast.
2. No. 2: Rub one pound sugar, one pound butter, and six eggs into five pounds flour; add one quart emptins and wet with milk, sufficient to bake as above.
3. No. 3: Rub one pound sugar and one pound butter into six or eight pounds flour; add twelve eggs and one pint emptins, wet soft with milk, and bake.
4. No. 4 (P.C. rusk): Put fifteen eggs to four pounds flour, make into large biscuit, and bake double, one on top of another.
5. No. 5: Lay one pint milk and one pint emptins overnight in sponge; in the morning melt three quarters of a pound butter and one pound sugar in another pint of milk, add lukewarm, and beat till it rises well.
6. No. 6: Combine three quarters of a pound butter, one pound sugar, twelve eggs, one quart milk, as much flour as they will wet, a spoon of cinnamon, and a gill of emptins; let stand till very puffy, roll into small cakes and let stand on oiled tins while the oven heats; bake fifteen minutes in a quick oven, then wash the top with sugar and whites while hot.