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.
More
-
Royal Baking Powder Cake
HOW TO MAKE IT Use level measurements for all materials 1/2 cup shortening 1-1/2 cups sugar Grated rind of 1/2 orange 1 egg and 1 yolk 2-1/3 cups flour 1/4 teaspoon salt 4 teas... Royal Cakes
Take three pounds of very fine flour, one pound and a half of butter, and as much currants, seven yolks and three whites of eggs, a nutmeg grated, a little rose-water, one pound and a half of sugar finely beaten; knead it well and light, and bake on... Rule For Selecting Fish
If the gills are red, the eyes full, and the whole fish firm and stiff, they are fresh and good; if on the contrary, the gills are pale, the eyes sunken, the flesh flabby, they are stale. ... Rules To Be Observed In Making Nice Cake
Cake, to be good, must be made of nice materials. The butter, eggs, and flour, should not be stale, and the sugar should be of a light color, and dry. Brown sugar answers very well for most kinds of cake, if rolled free from lumps, and stirred to a ... Rump Of Beef Cardinal Fashion
Choose a rump of beef of moderate size, say ten or twelve pounds; take out the bones; beat it, and lard it with a pound of the best bacon, mingled with salt and spices, without touching the upper parts. Rub half a quarter of a pound of saltpetre in ... Rump Of Beef To Bake
Bone a rump of beef; beat it thoroughly with a rolling-pin, till it is very tender; cut off the sinew, and lard it with large pieces of bacon; roll your larding seasoning first--of pepper, salt, and cloves. Lard athwart the meat that it may cut hand... Rump Of Beef With Onions
Having extracted the bones, tie it compactly in a good shape, and stew it in a pan that will allow for fire at the top. Put in a pint of white wine, some good broth, a slice of veal, two of bacon, or ham, which is better, a large bunch of kitchen he... Rump Steaks Broiled With Onion Gravy
Peel and slice two large onions; put them into a stewpan with two table-spoonfuls of water; set it on a slow fire till the water is boiled away and the onions have become a little brown. Add half a pint of good broth; boil the onions till tender; st... Runnet
Take out the stomachs of fowls before you dress them; wash and cleanse them thoroughly; then string them, and hang them up to dry. When wanted for use, soak them in water, and boil them in milk; this makes the best and sweetest whey. ... Runnet Whey Cream
Turn new milk from the cow with runnet; press the whey from it; beat the curd in a mortar till it is quite smooth; then mix it with thick cream, and froth it with a froth-stick; add a little powdered sugar. ... Rush Cheese
Take a quart of cream, put to it a gill of new milk; boil one half of it and put it to the other; then let it stand till it is of the warmth of new milk, after which put in a little earning, and, when sufficiently come, break it as little as you can... Rusk
Melt half a pound of butter, and mix it with two-thirds of a pint of milk--flour to make a thick batter. Add three table-spoonsful of yeast, and set the batter in a warm place to rise. When light, beat two eggs, with half a pound of rolled sugar--wo... Rusk
One pint milk and one pint sugar; warm slightly, add one-half cup yeast, raisins and some flour. Let set over night, and in the morning add salt, three beaten eggs, one heaping cup melted butter and more flour. Let it rise, then make into rolls and ... 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 m... 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 ... Russian Cream
1/2 box gelatine to 1 quart milk and 3 eggs. The milk, yolks of eggs and gelatine are put together hot on stove, and just as it is taken off, the whites are stirred in. Add flavoring and mold it. ... Rutabagas And Potatoes
Use three-fourths potatoes and one-fourth rutabagas; boil in salted water until tender, add a lump of butter, a dust of pepper and more salt if necessary, mash and stir until fine and light. Any good recipe for white turnips is equally good for ruta... Rutabagas Boiled
Pare, slice and boil in as little salted water as possible, a little sugar added is an improvement. When dry and tender serve plain, each slice buttered and peppered as it is piled on the plate. ... Rye And Indian Bread
Of wine she never tasted through the year, But white and black was all her homely cheer, _Brown bread_ and milk (but first she skimmed her bowls), And rasher of singed bacon on the coals. CHAUCER. Sift two qua... Rye Bread
Dissolve half a yeast cake, two heaping teaspoonfuls of sugar and one of salt in a cup and a third of tepid water, then stir into it a pint of white flour, and when smooth add enough rye flour to make a dough rather stiffer than that of white bread.... Rye Bread
Wet up rye flour with lukewarm milk, (water will do to wet it with, but it will not make the bread so good.) Put in the same proportion of yeast as for wheat bread. For four or five loaves of bread, put in a couple of tea-spoonsful of salt. A couple... Rye Bread
Take one peck of wheaten flour, six pounds of rye flour, a little salt, half a pint of good yest, and as much warm water as will make it into a stiff dough. Let it stand three hours to rise before you put it into the oven. A large loaf will take thr... Rye Rolls
Take in the morning from rye bread dough one cupful, add to it a tablespoonful of Porto Rico molasses, one tablespoonful of sour cream, one even tablespoonful of butter. Bake in cups, half fill them, set in a warm place to rise for three-quarters of... Sabayon
(Zabaione) Yolks of three eggs. Granulated sugar, two ounces. Marsala or sherry wine, five tablespoonfuls. A dash of cinnamon. First stir with the ladle the yolks and the sugar until they become almost white, then add the wine. When r... Sachet Powders
In making sachet powders one general direction must be borne in mind--each ingredient must be powdered before mixing. Potpourri should be made before the season of outdoor flowers passes. Pluck the most fragrant flowers in your garden, passing by al... Sack Posset
To twelve eggs, beaten very much, put a pint of sack, or any other strong rich white wine. Stir them well, that they may not curd; put to them three pints of cream and half a pound of fine sugar, stirring them well together. When hot over the fire, ...