Rusk


Melt half a pound of butter, and mix it with two-thirds of a pint of

milk--flour to make a thick batter. Add three table-spoonsful of yeast,

and set the batter in a warm place to rise. When light, beat two eggs,

with half a pound of rolled sugar--work it into the batter with the

hand, add a tea-spoonful of salt, a tea-spoonful of cinnamon, and flour

to make them sufficiently stiff to mould up. Mould them up into cakes of

the size you would make biscuit, lay them on flat tins, previously

buttered, let them remain till of a spongy lightness, before baking.

They will bake, in a quick oven, in the course of fifteen minutes.



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