152 Rusk
Melt six ounces of butter, and mix it with half a pound of sugar, turn in half a pint of lukewarm milk, half a tea cup of yeast, (brewer’s is the best,) add three tea spoonsful of cinnamon, and flour to make them stiff enough to mould up. Set them in a warm place to rise. When light mould them up into small cakes, lay them on tins well buttered, let them remain till very light, before baking them.