Sweet Rusk

Ingredients

• one pint warm milk
• half cup of butter
• one cup of sugar
• one teaspoonful salt
• one quart of flour
• three tablespoonfuls butter
• half teaspoonful soda dissolved in hot water
• two cups sweet milk
• two teaspoonfuls breadmaker's baking powder
• two eggs
• two breadmaker's yeast cakes
• one saltspoon- ful salt
• one set
• 8 table yake as cold as y water
• half jtspoon- into
• 35 board
• one teacupful sweet milk
• one table- spoonful melted butter
• salt

Directions

1. One pint warm milk, half cup of butter, one cup of sugar, two eggs, one teaspoonful salt, two Breadmaker’s Yeast Cakes. Make a sponge with the milk, yeast, and enough flour for a thin batter, and let it rise over night. In the morning add the butter, eggs, and sugar, previously beaten up well together, the salt, and flour enough to make a sofi tough. Mould with the hands into balls of uniform size, set close tegether in a pan, and let them rise until very light. After baking, wash the tops with a clean soft cloth dipped in molasses and

2. water. BUTTER CRACKERS.

3. One quart of flour, three tablespoonfuls butter, half teaspoonful soda dissolved in hot water, one saltspoon- ful salt, two cups sweet milk. Rub the butter into the flour, or, what is better, cut it up with a knife or chop- per, as you do in pastry ; add the salt, milk and soda, mixing well. Work into a ball, lay upon a floured

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13. LESSONS IN CAKEMAKING. 35

14. board, and beat with the rolling-pin half an hour, turn- ing and shifting the mass often. Roll into even sheet a quarter of an inch thick, or less, prick deeply with a fork and bake hard in a moderate oven. muslin bag two days to dry.

15. Hang up ina

16. JOHNNY CAKE,

17. One teacupful sweet milk, one teaspoonful salt, two teaspoonfuls Breadmaker’s Baking Powder, one table- spoonful melted butter. Enough meal to enable you to roll it into a sheet half an inch thick. Spread upon a buttered tin, or in a shallow pan, and bake it forty minutes. As soon as it begins to brown, baste it with a rag tied to a stick and dipped in melted butter. Repeat this five or six times until it is brown and crisp. Break —not cut up—-and eat for luncheon or tea, accompanied by sweet or buttermilk.

Nutrition, whole recipe (rough)

Counts 6 of 8 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Salt	1 tsp (6g)	0
Water	not in our table	0
Cake	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.