Beat oil and sugar together, stir in a little flour, add beaten eggs and warm milk, then dissolved yeast and flour for sponge. When light, add flour for smooth dough, let rise, mold into small biscuit, place close together in biscuit tin or put into muffin rings, or roll 1 in. thick, cut with biscuit cutter and place on pans a little distance apart; when light, brush with equal quantities of sugar and cream (or milk) boiled together 1 minute, dust with ground coriander or anise, bake, and sprinkle with granulated sugar or chopped almonds as they are taken from the oven. The brushing and dusting may be done after baking if preferred.
Bake rusk dough in loaf cake pans in a moderate oven and the next day cut into slices and dry and brown delicately the same as zwieback. Only 1/2 cup each of sugar and oil may be used or the sugar may be omitted entirely. Thin biscuit of the dough baked separately without brushing may be toasted the same as slices.