Rusk
Sift a quart of flour into a pan. Make a hole in the centre, and pour in a quarter of a pound of fresh butter, cut up and softened in half a pint of milk warmed on the stove. Beat two eggs very light, and mix them gradually into the hole in the pan of flour, in turn with a small wine-glass of rose water; or a table-spoonful of the rose water if as strong as it should be, adding a large tea-spoonful of powdered mace, nutmeg, and cinnamon. Lastly, a wine-glass and a half of fresh brewer’s yeast. Mix those articles well into the flour, till it becomes a lump of soft dough. Knead it well on your pasteboard, and divide it into pieces of equal size. Knead each piece separately. Form them so as to be tall and high, when finished. Butter an iron pan, lay the rusks in it side by side, and set them in a warm place to rise again. When quite light, bake them in a moderate oven, and sift sugar over them when cool.