Rusk. (No. 1.)
1 quart flour.
3 cups milk, slightly warmed.
3 eggs—whites and yolks separate.
¾ cup of butter, rubbed with the sugar to a cream, and flavored with 1 saltspoonful nutmeg.
1 gill yeast.
Make a sponge of milk, yeast, and enough flour for rather thick batter. Let it rise over night. In the morning add the rest of the flour. The dough should be quite soft. Work in the eggs, butter and sugar. Knead well, and set to rise where it will not “take cold.” When light, mould into rolls. Set close together in a baking-pan, and bake about twenty minutes. Glaze while hot with white of egg, in which has been stirred—not beaten, a little powdered sugar.