The FoodReference Website - Recipe Section
Classic Cookbook Recipes: The Inglenook Cook Book, Sisters of the Brethren Church (1906)

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food Timeline . . Food Videos . . Food Trivia Quizzes . . Crosswords . . Humor . . Poetry . . Cookbooks . . Food Posters . . Magazines . . Catalogs . . Flowers . . Key West . . Gourmet Tours . . Cooking Schools . . Festivals & Shows .

You are here >  Home >  Recipes > 

NEXT

Get a Free Trail issue SAVEUR The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.

Please feel free to link to any pages of FoodReference.com from your website.

No permission is necessary to link to our pages.

For permission to use any of the content on FoodReference.com please contact:
  james@foodreference.com

All contents of this website are copyright © 1990--2009 James T. Ehler and www.FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.
 

Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

BREADS - WARM AND COLD

CREAM RUSKS
 
 
 Take 1 pint of warm water, 1 cup of sugar, 1 cup of rich cream, 1 pint of yeast, or 1 yeast cake previously dissolved in warm water, flour enough for a stiff batter. If wanted for dinner, set to rise the evening before; if desired for tea, for which no bread is better, set early in the morning. After it has risen sufficiently, or over night, work it down several times. This gives the dough a very light and fluffy feeling and makes the rusks perfect in sponginess. When ready to bake, roll about 1 inch in thickness, cut with a cake cutter like biscuits, put in a buttered pan, let rise and bake in an oven heated about the same as for biscuits. If desired, sprinkle with sugar when taken from the oven.

Sister Flora Teague, Mt. Morris, Ill.
 
 

. BREADS, WARM & COLD pg 1 . . A Dakota Delicacy . . A Good Brown Bread . . A Nice Corn Bread . . Astor House Rolls . . Beer Yeast . . Biscuit . . Biscuits Without Shortening . . Bread (2 Recipes) . . Bread #3 . . Bread Dough Cinnamon Cake . . Breakfast Gems . . Breakfast Muffins . . Brown Bread (5 Recipes) . . Buns (3 Recipes) . . Buttermilk Muffins . . Cinnamon Rolls (3 Recipes) . . Communion Bread . . Corn Bread with Buttermilk . . Corn Bread with Sour Cream . . Corn Bread (2 Recipes) . . Corn Bread (3 Recipes) . . Corn Gems . . Corn Muffins . . Corn Pone . . Corn Pone (3 Recipes) . . Corn Pone (3 More Recipes) . . Corn Pone (4 Recipes) . . Cream Biscuits . . Cream Rusks . . Drop Biscuits . . Dyspeptic Muffins . . Economical Way To Use Dry Bread . . Fine Corn Bread .

. Home . . About & Contact . . RECIPES . . Cooking Tips . . Links .