Susie’s Rusk. (No. 2.) Maltese Cross
1 quart milk.
½ cup yeast.
Flour for thick batter.
Set a sponge with these ingredients. When it is very light, add,—
1 cup butter rubbed to a cream, with
2 cups powdered sugar.
3 eggs—well beaten.
Flour to make soft dough. Knead briskly, and set to rise for four hours. Then make into rolls, and let these stand an hour longer, or until light and “puffy,” before baking. Glaze, just before drawing them from the oven, with a little cream and sugar.
Rusk are best fresh.