A quarter of a pound of powdered sugar.
A quarter of a pound of fresh butter.
One pound of flour, sifted.
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.