Egg Rusk.
Melt three ounces of butter into a pint of milk. Beat six eggs into a quarter of a pound of sugar. Mix these with flour enough for a batter, and add a gill of distillery yeast, and half a teaspoonful of salt. When light, add flour enough to make a dough stiff enough to mould. Make them into small cakes, and let them rise in a warm place while the oven is heating.
Citron Tea Cakes.
One tea-cup of sugar.
Two-thirds of a cup of butter.
Two cups of flour.
A bit of volatile salts, the size of a nutmeg, dissolved in hot water (the same quantity of alum dissolved with it, improves it), and put to half a cup of milk.
Beat till light, then add a teaspoonful of essence of lemon, and small thin strips of citron, or candied lemon peel.
Bake in shallow pans, or small patties.