Flour Mixtures 67

Rusks—2 cups milk, scalded and cooled, 1 cake compressed yeast, 1 cup
sugar, 2 teaspoons salt, 6 tablespoons shortening, 6 cups sifted flour, 4
teaspoon Blue Ribbon lemon extract, and { teaspoon nutmeg.

To the lukewarm milk add the yeast, { cup sugar, and melted shortening.
Beat in 4 of the flour very thoroughly, cover, and allow to rise in warm
place to double its bulk. Then add the salt, the remainder of the sugar, the
extract, spices, and flour enough to make a dough. Cover, let rise till very
light, cut down, let rise again until very light. Roll 14 inches thick. Cut
with 3 inch cutter. Place in pans, letting them almost touch. Let rise once
more until very light. Bake 20 minutes in a hot'oven. Glaze with 1 table-
spoon milk, and 3 tablespoons sugar, if desired.

Handy Buns—2 heaping tablespoons butter, 2 heaping tablespoons
flour. Mix well, then add 2 cups boiling water, stir and let cool. Add 2
teaspoons salt, 2 beaten eggs, 1 cup sugar, 1 yeast cake dissolved in half
cup of water. Thicken with flour, beating and kneading stiff.

Let rise in a cool place in a crock 48 hours at least, pushing dough down

every 24 hours. Make into buns size of an egg; let buns rise 12 hours; bake
20 minutes. Put in patty pans, or gem tins to bake.

~ Dough is good for 5 or 6 days.

FLOUR MIXTURES

Flour mixtures are made up of varying proportions of flour and liquid,
and are classified according to consistency of the mixture.
I. (a) dood Batter—1 cup liquid to 1 cup flour. (Popovers, griddle
cakes.)
(b) Drop Batter—1 cup liquid to 2 cups flour. (Muffins, drop
cookies. )
(c) A Cake Mixture is between the two batters.
(d) Soft Dough—1 cup liquid to 3 cups flour. (Bread, biscuits.)
(e) Stiff Dough—1 cup liquid to 4 cups flour. (Pastry, cookies.)

Il. METHOD OF MIXING:
1. Pastry—Cut fat into flour and other dry ingredients, and add
liquid carefully.
Butter Cake—Cream fat with the sugar, and add liquid and dry
ingredients alternately. :

3. “a Mixture-—Mix dry ingredients, add liquid, then melted
at.
4. Sponge Cakes—Beat eggs until light and fold in the dry in-

gredients.