the mixture into a buttered tin, and bake it from ¾ to 1 hour, or longer should the gingerbread be very thick. Just before it is done, brush the top over with the yolk of an egg beaten up with a little milk, and put it back in the oven to finish baking.
Time.—¾ to 1 hour. Average Cost, 1s. 4d.
3455.—GINGERBREAD, WHITE.
Ingredients.—1 lb. of flour, ½ a lb. of butter, ½ a lb. of castor sugar, the rind of 1 lemon, 1 oz. of ground ginger, 1 nutmeg grated, ¼ of a teaspoonful of carbonate of ammonia, 1 gill of milk.
Method.—Rub the butter into the flour, add the sugar and minced lemon-rind, ginger and nutmeg. Mix these ingredients well together, make the milk just warm, stir in the ammonia, which should be in fine powder, and work the whole into a nice smooth paste. Roll it out with the rolling-pin, cut it into cakes, place these on to clean greased baking tins, and bake in a moderate oven from 15 to 20 minutes.
Time.—15 to 20 minutes. Average Cost, 1s. 3d.
3456.—RUSKS. (Suffolk Recipe.)
Ingredients.—1 lb. of flour, 2 ozs of butter, ¼ of a pint of milk, 2 ozs. of loaf sugar, 3 eggs, ½ an oz. of distiller's yeast.
Method.—Put the milk and butter into a saucepan, and keep stirring it round with a wooden spoon until the latter is melted. Put the flour into a basin with the sugar, mix these well together, and pour the beaten eggs into the centre. Add the yeast dissolved in a little tepid water to the milk and butter, and with this liquid work the flour into a smooth dough. Lay a cloth over the basin, and leave the dough to rise by the side of the fire; then knead it and divide it into 12 pieces, mould up round, set on to a clean greased plate; prove well; then place them in a brisk oven and bake for about 20 minutes. Take the rusks out, break them into halves, and then set them in the oven to get crisp on the other side. When cold, they should be put into tin canisters to get dry. If the rusks are intended for the cheese course, the sifted sugar must be omitted.
Time.—20 minutes, to bake the rusks; 5 minutes to render them crisp after being divided. Average Cost, 9d. Sufficient to make 2 dozen rusks.
3457.—RUSKS.
Ingredients.—4 ozs. of butter, 2 ozs. of castor sugar, 1 tablespoonful of brewer's yeast, 2 lbs. of flour, 4 eggs, 1 quart of milk.
Method.—Mix the yeast with the sugar and 1 teacupful of warm milk; pour it into the centre of the flour in a deep bowl and let it rise for 1
