The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

irregular pieces and put one on the top of each biscuit. =Breakfast Biscuit--rice, corn and flour= Take cold boiled rice, double its quantity of flour, a little fine corn meal, and yeast. Mix with water to dough and let rise over night. Roll and cut into biscuit in the morning, let rise and bake for breakfast. =★ Rusk= 1 pt. milk ⅔ cup oil ½-1 cup sugar 2 eggs 1 cake yeast white flour coriander or anise Beat oil and sugar together, stir in a little flour, add beaten eggs and warm milk, then dissolved yeast and flour for sponge. When light, add flour for smooth dough, let rise, mold into small biscuit, place close together in biscuit tin or put into muffin rings, or roll 1 in. thick, cut with biscuit cutter and place on pans a little distance apart; when light, brush with equal quantities of sugar and cream (or milk) boiled together 1 minute, dust with ground coriander or anise, bake, and sprinkle with granulated sugar or chopped almonds as they are taken from the oven. The brushing and dusting may be done after baking if preferred. =Browned Rusk= Bake rusk dough in loaf cake pans in a moderate oven and the next day cut into slices and dry and brown delicately the same as zwieback. Only ½ cup each of sugar and oil may be used or the sugar may be omitted entirely. Thin biscuit of the dough baked separately without brushing may be toasted the same as slices. =Buns--plain= 1 pt. milk ⅔-1 cake yeast ⅓-½ cup oil or melted butter 2 tablespns. to ⅔ cup of sugar ½-1 teaspn. salt white flour Add sugar, oil, salt and yeast to warm milk, with flour for soft dough; knead, let rise, turn down and when half risen turn on to board without stirring, roll out and cut with biscuit cutter, place on pans with spaces between, let rise, bake. When buns are done, the tops may be wet with molasses and milk, sugar and milk, or spread with beaten white of egg, dusted with sugar and