Rusk, No. 1

Stir together until light a teacup of butter, a coffeecup of sugar and two eggs; boil a pint of new milk and pour over them boiling hot; stir in flour until a stiff sponge, add half a teacup of yeast, and when perfectly light, roll out with as little flour as possible; cut in cakes, put them in buttered pans and set in a warm place until very light. Bake in a quick oven ten or fifteen minutes. This sponge should be set in the evening, kept in a warm place, and made up in the morning.

Very Fine Rusk, No. 2

Two pounds of flour, half a pound of sugar, half a pound of butter, one pint of milk, five eggs beaten light, a teacup of yeast and a teaspoonful of salt. Warm the milk and butter together, stir in the sugar, then the eggs and flour alternately, and set to rise in a warm place. Bake it all in one, and cut or break it. To be eaten with butter.

Rusk, No. 3

One quart of milk, a teacup of cream, half a pound of lard, a quarter of a pound of butter and a teaspoonful of salt; boil the milk and cream together, stir in while boiling the butter and lard; beat two eggs very light, stir in them a pound of sifted sugar, pour the milk boiling hot over the sugar and eggs, stirring all the time. When cool, stir in flour sufficient to make a stiff batter, the salt and a teacup of yeast. When very light, add more flour, and knead into a soft dough. Let it rise again, then roll out and cut into biscuit, wet the tops with sugar and milk. Let them get very light, and bake them in a quick oven. Sift sugar over them whilst hot.

Bread Rusk

Take as much bread dough, when ready for the pans, as would make one loaf; spread it open, put on it a coffeecup of sugar, butter the size of a large egg, and a little grated nutmeg; work all well together, mould it out, let it get very light, and bake in a quick oven, either as rusk or all in one loaf.

Dried Rusk

Boil a quart of milk, stir in it half a pound of butter and a little salt. When cool, but not cold, add a pound of sifted sugar, flour to make a stiff batter, and a teacup of yeast. Set this over night; in the morning, add enough flour to make a soft dough, and let it rise until very light; then roll out a little more than half an inch thick, cut them out the size of tea-biscuit, lay them in well-greased pans, two layers in each pan; let them rise until very light, and bake about half an hour in a quick oven. When done, break them apart, spread them separately in pans, and let them dry slowly in a moderate oven until crisp and brown. If they are put in bags and hung up when cold, they will keep a long time, and are nice for delicate persons or young children.