1 pint of warm milk. ½ cup yeast.

Mix in sufficient flour to make a thick sponge, when light work in:

1 cup sugar.

2 heaping tablespoonfuls butter. 4 eggs well-beaten.

½ teaspoonful salt. Add flour sufficient to mold. Let rise a short time. Make into small balls, arrange closely in a buttered tin, brush over with sweetened milk and bake. The sponge may be set over night and baked before noon. Some prefer rusk with fewer eggs, in which case this rule will be found very nice with the use of 2 eggs only. If too sweet ½ cupful sugar may be substituted.

Dried Rusk

1 pint milk, warm. ½ cupful butter.

2 eggs.

½ cupful yeast. 1 teaspoonful salt. Make a sponge of these ingredients omitting the eggs. Early next morning add the eggs well beaten and flour enough to roll out. Let this rise two hours. Boll an inch thick. Cut in round cakes and arrange in baking pans in two layers, one laid carefully upon another. Let rise half an hour and bake. When done lift apart, leaving one side soft and throw loosely in the pan. Put in oven when the fire is low and leave all night. Then take them out and put into a clean muslin bag and hang up to dry in the kitchen. They can be used by the third day but are better for keeping. Put as many as desired in a deep dish, and pour over them iced milk or iced water if no milk. When soft drain and eat with butter or cream. Very nice for invalids; delicious for any one. Nice with coffee; served dry. Will keep weeks.