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Rusk With Few Eggs
Mrs. Lettie Larsen, of Fair Haven, Minn., makes excellent rusk in the following manner: "New milk, 1 pt.; hop yeast, 1 cup, and flour to make a batter, setting over night; in the morning adding 1/2 pt. more of new milk, 1 cup of sugar, 1 cup of butter and 1 egg, seasoning with nutmeg, and flour to make quite stiff. Let it rise, then rolling it out, cutting it it into small cakes, rising again, and baking. Have ready 1 tea-spoonful of sugar, with an egg well beaten, and just before done, brush over the top with this, replacing till lightly browned, to keep the crust moist. '' If she wants extra nice, she adds 1 cup of raisins.
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