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Classic
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page 137
RUSKS, DOUGHNUTS AND WAFFLES
MISS LESTER'S TEA RUSK
One quart of flour, one half pint of milk, one quarter of a pound of butter, two
eggs; add mace, nutmeg and a cup of yeast. Set it to rise, and then make up into
rusks; bake on buttered tins when light, and serve hot.
DOUGHNUTS WITHOUT YEAST
Half a pound of butter, a pint of sour milk or buttermilk, three quarters of a
pound of sugar, a small teaspoonful of saleratus dissolved in a little hot
water, two well beaten eggs, and as much flour as will make a smooth dough;
flavor with half a teaspoonful of lemon extract and half a nutmeg grated; rub a
little flour over a breadboard or table, roll the dough to a quarter of an inch
in thickness, cut it in squares, or diamonds, or round cakes, and fry in boiling
lard as directed. These cakes may be made in rings and fried.
SOUR-MILK DOUGHNUTS WITHOUT YEAST
Take a quart of flour, three eggs, three-fourths of a pound of sugar, and half a
cup of shortening; add a teaspoonful of soda, and mix to a soft dough with
buttermilk. Roll out, cut them, and fry in boiling lard.
DOUGHNUTS WITH HOP YEAST
Take two quarts of light hop or potato yeast sponge, mix in it a pint of new
warm milk, three beaten eggs, a cup of butter or lard, one large cup of sugar, a
large
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