Let it rise till very light, but be sure it is not sour; if it is, work in half a teaspoonful of saleratus, dissolved in a wine-glass of warm water.
When thus light, work together three quarters of a pound of sugar and nine ounces of butter; add more flour, if needed, to make it stiff enough to mould. Let it rise again, and when very light, mould it into small cakes. Bake fifteen minutes in a quick oven, and after taking it out, mix a little milk and sugar, and brush over the rusk, while hot, with a small swab of linen tied to a stick, and dry it in the oven. When you have weighed these proportions once, then measure the quantity, so as to save the trouble of weighing afterward. Write the measures in your receipt-book, lest you forget.
Potato Biscuit.
Twelve pared potatoes, boiled soft and mashed fine, and two teaspoonfuls of salt.
Mix the potatoes and milk, add half a tea-cup of yeast, and flour enough to mould them well. Then work in a cup of butter. When risen, mould them into small cakes, then let them stand in buttered pans fifteen minutes before baking.
Crackers.
One quart of flour, with two ounces of butter rubbed in.
One teaspoonful of saleratus in a wine-glass of warm water.
Half a teaspoonful of salt, and milk enough to roll it out.
Beat it half an hour with a pestle, cut it in thin round cakes, prick them, and set them in the oven when other things are taken out. Let them bake till crisp.