A quarter of a pound of powdered sugar.

A quarter of a pound of fresh butter.

One pound of flour, sifted.

One egg.

Three wine-glasses of milk.

A wine-glass and a half of the best yeast.

A. table-spoonful of rose-water.

A tea-spoonful of powdered cinnamon.

Sift your flour into a pan. Cut up the butter in the milk, and warm them a little, so as to soften the butter, but not to melt it entirely. Beat your egg; pour the milk and butter into your pan of flour, then the egg, then the rose-water and spice, and lastly the yeast. Stir all well together with a knife.

Spread some flour on your paste-board: lay the dough on it, and knead it well. Then divide it into small pieces of an equal size, and knead each piece into a little (hick round cake. Butter an iron pan, lay the cakes in it, and set them in a warm place to rise. Prick the tops with a fork. When they are quite light, bake them in a moderate oven.

Rusk should be eaten fresh,


To three pounds and a half of flour allow half a pound of butter, the same quantity of pounded loaf sugar, and five spoonfuls of yeast; mix the flour and sugar together; melt the butter in two pints and a half of milk, and mix it with the flour, then add the yeast and one beaten egg; work it well together; cover it, and let it stand for five or six hours; take it out of the pan, and form it into little rolls; place them upon tins, and let them rise for about an hour; bake them in a quick oven, and when they become brown, cut them through the middle or into three slices; put them again into the oven to brown and crisp.