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RUSKS

(Bread) - (The New Dr. Price Cookbook)







4 cups flour
1 teaspoon salt
6 teaspoons Dr. Price's Baking Powder
2 to 4 tablespoons shortening
1-1/2 cups milk
Sift flour, salt and baking powder together. Add melted shortening to
milk and add slowly to dry ingredients stirring until smooth. Knead
lightly on floured board and roll out one-half inch thick. Cut with
biscuit cutter. Crease each circle with back of knife one side of
center. Butter the small section and fold larger part well over the
small. Place one inch apart in greased pan. Allow to stand 15 minutes
in warm place. Brush each with melted butter and bake in moderate oven
15 to 20 minutes.

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POTATO RUSKS. MRS. E. S. JORDAN.

Six good-sized potatoes cooked soft and then mashed, one-half cup
butter and one-half cup lard mixed, one cup sugar, one-half cup cooled
potato water, two tablespoons flour, one cup yeast. Mix the above;
let rise, and then beat three eggs; put in, and work up.

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PENN RUSKS. MRS. A. C. AULT.

One large potato. Make sponge same as bread in the evening. In the
morning, add one pint of sweet milk, one cup white sugar, one-half cup
butter, and more flour. Let rise again; knead out soft; let rise
again; cut out; put in pans; let rise once more. Bake fifteen
minutes.
Best results obtained by using "ELECTRIC LIGHT FLOUR."

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TO MAKE RUSKS. MRS. G. A. WRIGHT.

One quart of bread sponge, one coffee-cup white sugar, one teacup
butter, two eggs, one pint sweet milk, a little salt. Beat the sugar
and eggs well before adding the milk. Flour to knead well.

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Rusks

Take flour, water, or milk, yest, and brown sugar; work it just the same

as for bread. Make it up into a long loaf, and bake it. Then let it be

one day old before you cut it in slices: make your oven extremely hot,

and dry them in it for about two minutes, watching them all the time.

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Rusks And Tops And Bottoms

Well mix two pounds of sugar, dried and sifted, with twelve pounds of

flour, also well dried and sifted. Beat up eighteen eggs, leaving out

eight whites, very light, with half a pint of new yest, and put it into

the flour. Melt two pounds of butter in three pints of new milk, and wet

the paste with it to your liking. Make it up in little cakes; lay them

one on another; when baked, separate them, and return them to the oven

to harden.









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