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256 BREAD-BISCUITS, ROLLS, MUFFINS, ETC.

RUSKS, WITH YEAST.

IN ONE large coffeecup of warm milk dissolve half a cake of com- pressed yeast, or three tablespoonf uls of home-made yeast ; to this add three well-beaten eggs, a small cup of sugar and a teaspoonf ul of salt ; beat these together. Use flour enough to make a smooth, light dough, let it stand until very light, then knead it in the form of biscuits ; place them on buttered tins and let them rise until they are almost up to the edge of the tins ; pierce the top of each one and bake in a quick oven. Glaze the top of each with sugar and milk, or the white of an egg, be- fore baking. Some add dried currants, well-washed and dried in the oven.

RUSKS.

Two CUPS of raised dough, one of sugar, half a cup of butter, two well-beaten eggs, flour enough to make a stiff dough ; set to rise, and when light mold into high biscuit and let rise again ; rub damp sugar and cinnamon over the top and place in the oven. Bake about twenty minutes.

RUSKS. (Unfermented.)

THREE cups of flour sifted, three teaspoonf uls of baking powder, one teaspoonful of salt, three tablespoonfuls of sugar, two tablespoon- fuls of butter, three eggs, half a nutmeg grated and a teaspoonful of ground cinnamon, two small cups of milk; sift together salt, flour, \ sugar and baking powder ; rub in the butter cold ; add the milk, beaten ' eggs and spices ; mix into a soft dough, break off pieces about as large as an egg, roll them under the hands into round balls, rub the tops with sugar and water mixed, and then sprinkle dry sugar over them. Bake immediately.

SCOTCH SCONES.

THOROUGHLY mix, while dry, one quart of sifted flour, loosely meas- ured, with two heaping teaspoonf uls of baking powder ; then rub into it a tablespoonful of cold butter and a teaspoonful of salt. Be sure that the butter is well worked in. Add sweet milk enough to make a very soft paste. Roll out the paste about a quarter of an inch thick, using plenty of flour on the paste-board and rolling pin. Cut it into triangular pieces, each side about four inches long. Flour the sides and bottom of a biscuit tin, and place the pieces on it. Bake immedi- ately in a quick oven from twenty to thirty minutes. When half done,

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