Rusks (zwieback) Recipe

• ½ cup scalded milk
• ½ teaspoon salt
• 2 yeast cakes
• ¼ cup sugar
• ¼ cup melted butter
• 3 eggs
• Flour

1. Add yeast cakes to milk when lukewarm.
2. Add salt and one cup flour. Let rise until very light.
3. Add sugar, butter, unbeaten eggs, and flour.
4. Shape as finger rolls and place close together on a buttered sheet in parallel rows, two inches apart.
5. Let rise again and bake twenty minutes.
6. When cold, cut diagonally in one-half inch slices, and brown evenly in oven at 400.

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