Rusks
Beat seven eggs well, and mix with half a pint of new milk, in which has been melted four ounces of butter; add to it a quarter of a pint of yeast, and three ounces of sugar, and put them, by degrees, into as much flour as will make a very light paste, rather like a batter, and let it rise before the fire half an hour; then add some more flour to make it a little stiffer, but not stiff. Work it well and divide it into small loaves or cakes, about five or six inches wide and flatten them. When baked and cold, slice them the thickness of rusks, and put them in the oven to brown a little.
Note. The cakes, when first baked, eat deliciously buttered for tea; or with carraways to eat cold.