Italian Rusks
From Mrs. Beeton's household management (1907).
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A historical recipe
Mrs. Beeton's household management, by Mrs. (Isabella Mary) Beeton (1907).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Ingredients.
- — A stale savoy or sponge cake may be converted into very good rusks, in the following manner.
- Cut the cake into slices, divide each slice in two ;
- put them on a baking-sheet in a slow oven, and when they are of a nice brown and quite hard the rusks are done.
- They should be kept in a closed tin canister in a dry place, to preserve their crispness.
- PANNICLED MILLET.
- — This cereal has the smallest seeds of any of the corn plants, being a true grass ;
- but the number of seeds contained in each ear makes up for their diminutive size.
- It grows in sandy soils that will not sustain many other kinds of grain, and forms the chief sustenance of the population in the arid districts of Arabia, Syria, Nubia, and parts of India.
- Millet is not cultivated in England, being principally confined to the East.
- The nations who make use of it grind it in the primitive manner between two stones, and make it into a form of diet which cannot properly be called bread, but is rather a kind of soft, thin cake, half-baked.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board