The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1886-12-02
THE HOUSEKEEPER.
Some Receipts for Making Rusts, Sally
Lunn, nunS.
~ ELIZA H. PARKER,
OpyFlphlel 1851

|
ny ELIZA Il, PARKER,
| copyrighted 1851
German Ruskp; Ono cup Of yeast, on
cup OF Eugar, ore cup Of milk, four eggs
with sufficient flour to make q soft dough
Let rise, work in more flour, with tel
cup OF butter. When light make out IL
gquaro Iollg, let riso and bake,
Rich Rusks; Three cuuces OF melted
butter in Que pint Of milk, Beat in boil
q pound OF sugar, with Blk eggs, mix with
enough flour to make batter and add 0 CuI
OF yeast. When light work in flour t
make . atitf dough. Cut in cakes, lei
rise and bake.
Sugar Rusks; Two cups Of raised
dough, one tea cup Of sugar, half o cup Of
butter, two eggs, flour 10 make still dough
Set to rise when light, cut into small bis.
Cnits, lot rise, silt over with sugar, and
place in the oven.
Cream Rusks: Gao pint Of warm water
ono ten cup Of sugar, one tea cup Of rich
cream, ore Cotlee cup Of yeast, flour tt
make btifI batter. L9t rise over night,
work down several times; when ready 10
bake roll out and Gu! in s,oall round cakes
put in Creased pans; when light bake, and
sprinkle with sugar.
Cinnamon Rnaka: Take ono cup oil
mashed potatoes, one otsugar, ono Of hop
YrGst, and three eggs; mix altogether.
Whan light add halt n cup Of butter, one
tablespoonful OF ground cinnamon, and
flour to make stif dough; let rice make
In small cakes and put In buttOrsd pans.
When light grease the tops with butter,
sprinkle thiCkly with Gugar and cinnamon,
bake in quick oven.
Ten Rusks: In one pint Of new milk
dissolve one yeast cake; add three eggs,
one cup Of sugar and two ounces OF butter,
with enough -four to roll out; let rise ;
when very light mold into small cakes
and Get 10 rise bake In quick oven
when done cover the top with sugar dis.
solved in milk,
Berkshire RuskB: One cup CT SWEEP
milk, one OF yeast, ons Of flour; set over
night, In the morning add half cup Of
sugsr half cup Of butter rubbed togeth.
or, two cggs-reserye the vhttO oil one,
beaten to itOth to spread over the top
when the ruRks are raised and ready TO
bake.
Sally Lunn: Ono quart OF -four, two
Tablespoonful Of sugar, one teaspoon oil
palt, one ma0hel potato rubbed in with 8
Tablespoonful Of lard and butter mixed
half a cup Of yeast and three Gggs; make
soft dough with warm water, knesd TWEEN.
ty minutes, put in q creased pau aud
bake In a slowovcn.
Virginia Sally Lunn-Ons quart OIL
-four, one Tablespoon oil yeast, four eggs
two ounces Of butter, one pint Of milk
work well, put In o Creased pan, let rise
and bake.
English Sally Luun-Halis cup Of yeast
three eggs, tablespoonful Of butter, 8
pinch Of salt and Que quart OF flour
Make stiff batter, let rise, pour into 9
creased pan and keep warm. When iight
put In tho oven to bake.
Baking Powder Sally Lunn-Two eggs
one pint Of sweet milk, with flour to MAKE
q stiff batter, two teaspoons Of baking
powder, two tablespoons Of sugar, one o
butter. Pour into creased pan and bake
in quick oven.
Buns: One pint Of hop yesat, four table
spoons Of sugar, bali cup Of butter, ONT
egg, and flour 10 make RttfI dough worh
thoroughly, mold in round cakes, put II
creased pans, lot rise and bake.
English Buns: One yeast cake dissolved
| in pint Of warm milk, u pinch Of salt, ado
flour to make soft sponge and lot rise
add one teRCup Of sugar, o cup oil butter
two eggs, aour TO mako std dough le
rise, roll In a l0rgo sheet, epIead with but
tor, and cut In biscuits, fold over, lot risI
again and bake.
Hot Gross Buns: Slit two pounds o
flour and oct before the fire, or whnro Il
Eiil get hot without sCorChing. When thu
-four is quito warm beat half a pound o
sugar and tho sGmo quantity Of butter verI
light and put to the louti half . teaspoon
Of cinnamon and cofiGndtr gecd; vet thu
v hole With hall a pint Of milk. Beat yer!
light and FREQ from lumps, then beat Ii
two tablespoons Of fresh yesBt Set Il
rise; when light form the dough int
buns. Bake and servo hot.
! Cinnamon Buns: Reserve one quart
dough when making light bread; work ii
q cup Of sugar, and two tablespOonluls 0
butter and roll half an inch thick, cut Ii
large biscuits, spread with sugar and Gin
nanon. Let rise and bake.
Spanish Buns. Ono pint Of -four, oul
pint Of sugar ono cup Of sweet milk, on
cup Of butter, four eggs beaten separately
lone tea cup oil yeast, one teaspoon each o
cinnamon, cloves and aAlsplCo, one gtatet
nutmeg. Rnead well, roll out, cut II
largo biscuits, let rlsO and bake; whel
taken from tho oven Bprinklo With whit
sugar
Coffee Cakes: Work Into a quart Q
dough A rounded tablespoon oil buttel
half Of sugar, Rnl one cup Of dried cut
rants, work In liur hulllcient Tor dough
max III small role, dip Ia melted butter
place In ranG aud lot rise half ali houl
Bake,
German Coffee Cakes. Beat togoLhs
two cupB OF sugar and Que Of batter beS
separately tho whites and yolks Of OIL
eggs; mix well together with Two larg
cupl Of dough, first the sugar and butter
nOxt the yolks, then tho whites oil th
eggs add one teaspoon each Of extract {
cinnamon, alhplco and nusmeg, hall
pound Of seeded fAisns, and a little tnoi
llour; lot fisc, make In small cakes, kOe
warm twenty minutCB and bake,
IT
Facts Worth Knowing,
In ali diseases Of the nasal mucor
membrane the remedy Used nu1t be nor