| 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
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”