One pint new milk, 2 tablespoonfuls yeast, flour, 2 tablespoonfuls butter, 1 cupful sugar, 2 eggs, 2 saltspoonfuls salt.

Rusks require a longer time for rising than ordinary rolls or biscuits. Prepare a sponge of the yeast, milk and flour (sufficient to make a thin batter) and allow it to rise all night. Next morning add eggs, butter and sugar (which must have been mixed well together), salt and flour enough to produce a soft dough. Shape into neat balls of equal size, place in a pan and allow to rise until very light. Flavor according to taste. Bake in a quick, steady oven till of a pretty brown color, glaze with the yolk of an egg and sprinkle with powdered white sugar.