|
|
Rusk.
Boil and mash 2 good-sized potatoes, 1 qt. rich milk, 1 compressed yeast cake, dissolved, and flour to make a stiff batter; mix at noon; in the evening, when quite light, rub together 1/2 lb. of sugar, 1/4i lb. of butter, and beat very light 2 eggs; stir these into the batter with 1/2 a grated nutmeg; mold up soft, put in a warm place, and when quite light break off pieces about the size of an egg, form them into small cakes laying them closely together in the pan; when very puffy wash over the top with a little sweetened milk and a little sugar if desired. Sugar is generally used on the top of rusk, but not on biscuit. Bake in a moderately quick oven.
|
|
|
|
|
|
