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Classic
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page 227
powder, and a teaspoonful of salt. Scatter the baking-powder, salt and sugar
into the flour; add the eggs, the butter, melted, the milk. Stir all together,
and bake in well-greased round pans. Eat warm with butter.
LONDON HOT-CROSS BUNS.
Three cups of milk, one cup of yeast, or one cake of compressed yeast dissolved
in a cup of tepid water, and flour enough to make a thick batter; set this as a
sponge over night. In the morning, add half a cup of melted butter, one cup of
sugar, half a nutmeg grated, one saltspoonful of salt, half a teaspoonful of
soda, and flour enough to roll out like biscuit. Knead well and set to rise for
five hours. Roll the dough half an inch thick; cut in round cakes, and lay in
rows in a buttered baking-pan, and let the cakes stand half an hour; or until
light; then put them in the oven, having first made a deep cross on each with a
knife. Bake a light brown, and brush over with white of egg beaten stiff with
powdered sugar.
RUSKS, WITH YEAST.
In one large coffee-cup of warm milk, dissolve half a cake of compressed yeast,
or three tablespoonfuls of home-made yeast; to this add three well-beaten eggs,
a small cup of sugar, and a teaspoonful of salt; beat these together. Use flour
enough to make a smooth, light dough, let it stand until very light, then knead
it in the form of biscuits; place them on buttered tins, and let them rise until
they are almost up to the edge of the tins; pierce the top of each one, and bake
in a quick oven. Glaze the tops of each with sugar and milk, or the white of an
egg, before baking. Some add dried currants, well-washed and dried in the oven.
RUSKS.
Two cups of raised dough, one of sugar, half a cup of butter, two well-beaten
eggs, flour enough to make a stiff dough; set to rise, and when light, mold into
high biscuit, and let rise again; rub damp sugar and cinnamon over the top and
place in the oven. Bake about twenty minutes.
RUSKS. (Unfermented.)
Three cups of flour sifted, three teaspoonfuls of baking-powder, one teaspoonful
of salt, three tablespoonfuls of sugar, two tablespoonfuls of butter, three
eggs, half a nutmeg grated and a teaspoonful of ground cinnamon, two small cups
of milk; sift together salt, flour, sugar and baking-powder; rub in the butter
cold; add the milk, beaten eggs and spices; mix into a soft dough, break off
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