396 DR CHASE'S RECIPES. 



handliug it upon the molding-board or table, leaving it as soft, however, as yoo 

 can roll it Roll out to half an inch in thickness, and cut with a goblet or a 

 large cutter, as it is intended to have a large and thick bun when done. If 

 made sufficiently soft they will rise up in tlie center to fully an inch in thick- 

 ness, and be very nice with coffee as a breakfast dessert. Put in a stone jar and 

 cover over to prevent their becoming dry. 



Remarks. — Bakers make a bun, also, having English currants in them. 

 One cup, washed and drained, will be enough for this amount, if evenly mixed 

 in. Mrs. Chase makes them, sometimes with and then without the fruit, per- 

 haps because the baking has to be done more often when the fruit is in. 



Husk. — On putting yonr light bread in pans save 2 or 3 ibs of dough 

 and take 5 or 6 eggs, lard or butter, ]^ lb. ; brown sugar, % ^^- ! ™ix, and add 

 flour to make dough as stiff as for bread; keep warm, and rise again Wheiv 

 light, make into rusk the size of a hen's egg, sticfe a hole in the center of each, 

 place in a pan and when they have risen J^ an inch prime the top with the yolk 

 of an egg beaten with sugar, and bake. 



Remarks.— This, is the plan adopted by "Mrs. J. A. "W.. ' of Polona. Dl.. 

 and this is the only woman, of which I have heard, who could 'jaw without 

 scolding — j-a-w spells j'aw; but, to set joking aside, the rusk are nice The 

 childreu like them better, however, if a large raisin is stuck into the center of 

 the top, in place of the hole. 



Rusk With Few Eggs.— Mrs. Lettie Larsen, of Fair Haven, Minn. 

 makes excellent rusk in the following manner: "New milk, 1 pt. ; hop yeast, 

 X cup, and flour to make a batter, setting over night ; in the morning adding 3^2 

 pt. more of new milk, 1 cup of sugar, 1 cup of butter and 1 egg, seasoning with 

 nutmeg, and flour to make quite stiff. Let it rise, then rolling it out, cutting it 

 it into small cakes, rising again, and baking. Have ready 1 tea-spoonful of 

 sugar, with an egg well beaten, and just before done, brush over the top with 

 this, replacing till lightly browned, to keep the crust moist." If she wants extra 

 nice, she adds 1 cup of raisins. 



Rusk Without Eggs.— When making light bread take 1 pt. of the 

 sponge, 1 cup of sugar, 1 cup of butter, and mix with flour enough to make a» 

 for biscuit; gpice to taste. Let set till it rises like bread, then mold into smaE 

 biscuit and stand till light before baking. 



Remarks.— Mrs. Etta Wilson says this meets the wants of hei people, at 

 Lawn Ridge, Marshall county, Cal. With nice butter, I haven't a doubt of it 



Rolls.— Sweet milk, 1 cup; whites ol 2 eggs, butter, % ot a, cup; ^ cup 

 jf yeast; sugar, 2 table-spoonfuls; flour to make a thick batter. Directions 

 —Raise over night, not putting in the butter nor eggs until mommg, working 

 m sufficient more flour to make a soft, or limber dough; form into rolls, plac^ 

 in the pans, and bake as soon as they rise again. 



Remarks.— For variety's sake, sometimes use water in place of milk, again, 

 and especially if to be eaten with meat, leave out the sugar; and if eggs art 

 scarce make without; but if for "tea," it is better with them all in. I make- 

 such remarks, occasionally, to set cooks to thinking for themselves, for it is bj< 



