Mix the above ingredients together, and let the dough rise overnight in the usual time given to bread. Then beat one-fourth of a cup of butter, one-fourth of a cup of sugar, and one egg together, and work the mixture into the dough, adding a little more flour to make it stiff enough to mold. Set it to rise a second time; then shape it into rolls or tiny loaves, allow them to rise again until quite light, or for an hour in a warm place, and bake like bread.
DRIED RUSK
Cut the rusk when cold into thin slices, dry them slowly in the oven, and then brown them a delicate golden color.
Dried rusk is exceedingly easy of digestion, and makes a delicious lunch with a glass of warm milk or a cup of tea.
GRAHAM BREAD
1 Pint of milk.
2 Tablespoons of sugar.
1 Teaspoon of salt.
⅕ Cake of compressed yeast.
2 Cups of white flour.
Enough Graham flour to make a dough.
Scald some milk, and from it measure a pint; to this add the sugar and salt. While it is cooling sift some Graham flour, being careful to exclude the chaff or outside silicious covering of the grain, but nothing else. When the milk has become lukewarm, put in the yeast, which has previously been dissolved in a little cold water, and the white flour (sifted), with enough of the Graham to make a dough which shall be stiff, but yet not stiff enough to mold. Mix thoroughly, and shape it with a spoon into a round mass in the dish. After this follow the same directions as for water bread, letting it rise the same time, and baking it in the same manner.
After the dough has risen, although it is soft, it can be shaped into a loaf on the bread-board, but not molded.
CREAM-OF-TARTAR BISCUIT
First, attend to the fire; see that you have a clear, steady one, such as will give a hot oven by the time the biscuits are ready for baking. Then sift some flour, and measure a quart. Into it put two teaspoons of cream of tartar, and one of soda, the latter to be measured exactly like the teaspoons of cream of tartar, and then a very little taken off. This is a more accurate way of getting a scanted teaspoon than by taking some on the spoon and guessing at it. Add one teaspoon of salt, and sift all together four times, then with the fingers rub into the flour one spoon of butter.