Bread Rusk

1 pint bread dough Butter size of egg

¾ cup sugar Grated nutmeg

Spread the bread dough open; work the other ingredients into it; roll out; cut in cubes; put them in buttered pans and set in a warm place until very light. Bake in a quick oven.

Children's Rusk

1 cake compressed yeast

2 cups milk, scalded and cooled 1 tablespoon, sugar 6 cups sifted flour cup butter 1 cup sugar 1 egg ½ teaspoon salt

1 cup currants

Dissolve the yeast and one tablespoon of sugar in the lukewarm milk; add to it half the flour, to make an ordinary sponge. Beat well; cover and set aside in a warm place to rise, for about an hour. When light, add to it the butter and sugar creamed, egg well beaten, the currants, which have previously been washed and floured, and the remainder of the flour, or sufficient to make a soft dough; last add the salt. Knead lightly; place in greased bowl; cover and set aside in a warm place, free from draft, to rise for about two or two and a half hours. When well risen, turn out on a kneading board and mold into rolls. Place in well-greased pans; cover and let rise again for about one hour, or until double in bulk. Brush with egg diluted with milk. Bake in a hot oven for about fifteen or twenty minutes. Upon removing from oven sprinkle with powdered sugar.