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Classic
Cook Books
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page 125
Bread Rusk.
Take as much lightened dough, as would make a loaf of bread, spread it open, and
put in a tea-cup of sugar, some nutmeg and a piece of butter; work it well,
mould it out, and bake it with your bread; wet the top with sugar and cream
before it goes in the oven.
Dough-nuts.
Boil a quart of new milk and melt in it half a pound of butter; beat three eggs
with two pounds of sugar, and pour on them the boiling milk, stirring all the
time; when it is nearly cold, stir in a tea-cup of yeast, a spoonful of salt,
and flour enough to make a stiff batter; when this is quite light, knead in
flour to make a soft dough, two grated nutmegs and a little mace; let it rise
again till it is very light; roll it out thin, cut it in shapes, and fry them in
hot lard; dust over cinnamon and loaf-sugar, pounded fine, while they are hot.
Common Dough-nuts.
Pour a pint of boiling water into a pint of new milk, put in a quarter of a
pound of lard, and a table-spoonful of salt; stir in a tea-cup of yeast and
flour to make a stiff batter; let it rise, and when very light put in two pounds
of light-brown sugar, two nutmegs, and enough flour to make a soft dough; work
it well and let it rise again till it is very light; roll out and fry as other
dough-nuts.
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Classic
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