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No.
132.
How
to
hake
Rusks,
No.
2.
Beat
up
7
eggs,
mix
them
with
i
pint
of
wai-ra
new
milk,
in
which
i
pound
of
butter
has
been
melted,
add
{
pint
of
yeast,
and
3
ounces
of
sugar,
put
them
gradually
into
as
much
flour
as
will
make
a
light
paste
nearly
as
thin
as
batter
;
let
it
rise
before
the
fire
an
hour,
add
more
flour
to
make
it
a
little
stifier,
w^ork
it
well,
and
divide
it
into
small
loaves
or
cakes
about
five
or
six
inches wide,
and
flatten
them.
"When
baked
and
cold,
put
them
into
the
oven
to
brown
a
little.
These
cakes
when
first
baked
are
very
good
buttered
for
tea
;
if
they
are
made
with
caraway-seeds,
they
eat
very
nice
cold.
No.
133.
How
to
make
common
Buns.
Kub
4
ounces
of
butter
into
2
pounds
of
flour,
a
little
salt,
4
ounces
of
sugar,
a
dessert-spoonful
of
carawaj'-seeds,
and
a
spoonful
of
ginger;
put
some
warm
milk
or
cream
to
4
tablespoonfuls
of
yeast;
mix
all
together
into
a
paste,
but
not
too
stift*;
cover
it
over
and
set
it
before
the
tire
an
hour
to
rise
;
then
make
into
buns,
put
them
on
a
tin,
set
them
before
the
fire
for
a
quarter
of
an
hour,
cover
over
with
flannel,
then
brush
them
with
ver}'
fine
warm
milk,
and
bake
them
of
a
nice
brown
iu
a
moderate
oven.