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Italian Rusks

Slice a stale Savoy biscuit and divide the slices into two pieces, which bake in a slow oven until they are crisp and hard. Let them cool, and put them in a dry place, and in a close tin canister, to preserve their crispness. They should be a nice brown when baked. Probable cost, 3d. per dozen. Three cakes are enough for one dozen rusks.