- 1 pint of bran.
- ½ pint of flour.
- ½ pint of milk.
- 6 tablespoonfuls of molasses.
- 1 even teaspoonful of baking soda.
Mix the bran, flour, and soda together, mix the molasses and milk together, and add the flour mixture. Bake in gem-pans. Two of these biscuits eaten at each meal act as a laxative and cure for constipation. The receipt is furnished by a physician.
BREAD STICKS
Any bread-dough may be used, though that with shortening is preferred. After it is kneaded enough to be elastic, cut it into pieces half the size of an egg, roll it on the board into a stick the size of a pencil and a foot long. Lay the strips on a floured baking-tin or sheet. Let them rise a very little, and bake in a moderate oven, so they will dry without browning. Serve them with bouillon or soups, or with tea.
RUSKS
- 1 cupful of milk scalded.
- 2 tablespoonfuls of butter.
- 3 tablespoonfuls of sugar.
- 2 eggs.
- ½ cake of compressed yeast.
- ½ teaspoonful of salt.
- Flour.
Make a sponge (see [directions] at head of chapter), using the milk, salt, and yeast. When it is full of bubbles, add the butter, sugar, and well-beaten eggs. Stir in enough flour to make a soft dough. Knead it for twenty minutes. Let it rise to double its bulk; then mold it into balls the size of half an egg. Place them rather close together in a baking-tin, and let them rise until very light. When they are ready to go into the oven, brush over the tops with sugar dissolved in milk, and sprinkle the tops with dry sugar. Bake in a hot oven about half an hour. Rusks must be well kneaded and be very light before being baked. A part of the dough set for bread may be made into rusks by adding to it an egg, sugar, and butter.
DRIED RUSKS
Cut rusks that are a day old into slices one half inch thick, and dry them in a slow oven until a fine golden color.