Recipes > Breads > Rusks > Rusks, With Yeast

Rusks, With Yeast

Ingredients

• 1 large coffeecup of warm milk
• 1/2 cake of compressed yeast, or 3 tablespoonfuls of home-made yeast
• 3 well-beaten eggs
• 1 small cup of sugar
• 1 teaspoonful of salt
• flour

Instructions

In warm milk dissolve yeast; to this add eggs, sugar and 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.

Print recipe/article only | Save to del.icio.us

Source

The White House Cookbook (1887).