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Rusks.
Rusks require a longer time for rising than ordinary rolls or biscuits. If you wish them for tea one evening, you must make all your preparations and begin them the day before; In cold weather, to make up 21/2 qts. of flour, prepare early in the afternoon a sponge in this manner: Mix into a paste with 1 pt. of boiling water 2 table-spoonfuls of sugar, 3 of flour, and 2 large potatoes, boiled and mashed smooth. At 7 in the evening make up your dough with this sponge, adding 3 well-beaten eggs, 3/4 of a lb. of sugar, and 1/2 a pt. of sweet milk. Set it away in a covered vessel, leaving plenty of room for it to swell. Next morning after breakfast work into the risen dough, which should not be stiff, a 1/4 of a lb. of butter and lard mixed. Make into rolls or biscuits, and let the dough rise for the second time. Flavor with 2 grated nutmegs, or 1/2 oz. of pounded stick cinnamon When very light, bake in a quick, steady oven till of a pretty brown color; glaze over the top with the yolk of an egg, and sprinkle lightly with powdered white sugar.
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