| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Breads, Ethnic | 24 | Servings | |
INGREDIENTS
| -Diana Lewis-VGWN37A | ||
| 1 | c | Butter |
| 1/2 | c | Sugar |
| 1 | c | Milk:whole |
| 1 | Egg | |
| 4 | ts | Baking soda |
| 5 3/4 | c | Flour |
| 10 | Cardamon;seeds crushed | |
| 1/2 | ts | Salt |
INSTRUCTIONS
Method; Cream butter and sugar; add slightly beaten egg, then the milk and lastly the dry ingreidents, which have been sifted together. stir as little as possible. turn the dough out onto a floured board, shape into small buns and bake 10 minutes in hot oven (425) when done cut each roll in half and return to oven. bake in a slow oven(200) till light browned. these rusks are delicious served with hot fruit soup. This is a recipe from grandma cookbook published in 1920 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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