Rusks And Tops And Bottoms Recipe

Well mix two pounds of sugar, dried and sifted, with twelve pounds of

flour, also well dried and sifted. Beat up eighteen eggs, leaving out

eight whites, very light, with half a pint of new yest, and put it into

the flour. Melt two pounds of butter in three pints of new milk, and wet

the paste with it to your liking. Make it up in little cakes; lay them

one on another; when baked, separate them, and return them to the oven

to harden.

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