Scald one-half cup of milk and when lukewarm add to one cake of
compressed yeast. Add one-fourth cup of sugar, one-fourth cup of melted
butter, one-half teaspoon of salt and three eggs unbeaten, one-half
teaspoon of powdered anise and enough flour to handle. Let rise until
light. Make into oblong rolls the length of middle finger and place
together in a buttered pan in parallel rows, two inches apart. Let rise
again and bake twenty minutes. When cold, cut in one-half inch slices
and brown evenly in the oven.

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