Name: Rusks, with Yeast
Cuisine: American
Ingredients: 1 large coffeecup of warm milk dissolve half a cake of compressed yeast; 10 eggs; 1 small cup of sugar and a teaspoonful of salt; 1 smooth; 1 and bake in a quick oven

Original Recipe

In one large coffeecup of warm milk dissolve half a cake of compressed yeast, or three tablespoonfuls of home-made yeast; to this add three well-beaten eggs, a small cup of sugar and a teaspoonful of salt; beat these together. Use flour enough to make a smooth, light dough, let it stand until very light, then knead it in the form of biscuits; place them on buttered tins and let them rise until they are almost up to the edge of the tins; pierce the top of each one and bake in a quick oven. Glaze the top of each with sugar and milk, or the white of an egg, before baking. Some add dried currants, well-washed and dried in the oven.

1 large coffeecup of warm milk dissolve half a cake of compressed yeast
10 eggs
1 small cup of sugar and a teaspoonful of salt
1 smooth
1 and bake in a quick oven

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1

In one large coffeecup of warm milk dissolve half a cake of compressed yeast, or three tablespoonfuls of home-made yeast; to this add three well-beaten eggs, a small cup of sugar and a teaspoonful of salt; beat these together.
2

Use flour enough to make a smooth, light dough, let it stand until very light, then knead it in the form of biscuits; place them on buttered tins and let them rise until they are almost up to the edge of the tins; pierce the top of each one and bake in a quick oven.
3

Glaze the top of each with sugar and milk, or the white of an egg, before baking.
4

Some add dried currants, well-washed and dried in the oven.

Original Recipe

Ingredients

Instructions