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Other Recipes from BREADRamekins Of Egg And CheeseFlour Yeast Home Made Yeast To Make Bread White Bread Individual Loaves Butterbarches Barches Potato Bread Graham Bread Gluten Bread Raisin Bread Rolled Oats Bread Potato-rye Bread Rye Bread (american) No. 1 Rye Bread, No. 2 Zwiebel Platz Variety Bread Rolls Tea Rolls Crescent Rolls Buns Raisin Or Currant Buns Bread Sticks |
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. Other RecipesPOTATO RUSKS. MRS. E. S. JORDAN.Six good-sized potatoes cooked soft and then mashed, one-half cupbutter 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. Other RecipesPENN RUSKS. MRS. A. C. AULT.One large potato. Make sponge same as bread in the evening. In themorning, 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." Other RecipesTO MAKE RUSKS. MRS. G. A. WRIGHT.One quart of bread sponge, one coffee-cup white sugar, one teacupbutter, two eggs, one pint sweet milk, a little salt. Beat the sugar and eggs well before adding the milk. Flour to knead well. Other RecipesRusksTake flour, water, or milk, yest, and brown sugar; work it just the sameas 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. Other RecipesRusks And Tops And BottomsWell mix two pounds of sugar, dried and sifted, with twelve pounds offlour, 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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