After the rusks have been baked according to the preceding recipe, and are quite cold, pull them into halves, put them on brown paper in an ordinary shallow baking pan, baked side down, dry them in a moderate oven, with the door open, until they are crisp but not brown, then close the door and toast them gradually, watching carefully, until they are a light brown. To be quite perfect, they must be crisp to the very center.

These will keep, in a tin box, in a dry place, for a week.

Zweiback Slices

Make the rusk dough according to the recipe given, but knead it into two round loaves, put these in round, shallow basins, and when light bake as directed; stand them aside over night. Next morning cut the loaves into slices a half inch thick, put them on brown paper in a shallow baking pan and toast as directed for rusks.