Sift three pounds of flour into a large pan, and rub into it half
a pound of butter, and half a pound of sugar. Beat two eggs very
light, and stir them into a pint and a half of milk, adding two
table-spoonfuls of rose water, and three table-spoonfuls of the
best and strongest yeast. Make a hole in the middle of the flour,
pour in the liquid, and gradually mix the flour into it till you
have a thick batter. Cover it, and set it by the fire to rise.
When it is quite light, put it on your paste-board and knead it
well. Then divide it into small round cakes and knead each
separately. Lay them very near each other in shallow iron pans
that have been sprinkled with flour. Prick the top of each rusk
with a fork, and set them by the fire to rise again for half an
hour or more. When they are perfectly light, bake them in a
moderate oven. They are best when fresh.
You can convert them into what are called Hard Rusks, or Tops and
Bottoms, by splitting them in half, and putting them again into
the oven to harden and crisp.