RUSK
Two cupfuls of flour, two cupfuls of sugar, one cupful of melted lard, half a cake of compressed yeast, dissolved in a little warm water, and three cupfuls of lukewarm water. Make into a batter, let rise all day in a warm place. At night work into the sponge six cupfuls of sifted flour and two eggs, well beaten. Let rise over night in a moderately cool place. In the morning, shape the dough into rolls, let rise a few minutes in a warm place, and bake. The dough should be soft. These rolls may be sprinkled with sugar and spice.