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RUSKS (another way) (Take four pounds of flour six)

Take four pounds of flour, six ounces of butter, four ounces of loaf sugar, and one quart of milk. Ferment and make into a dough as for buns, weigh it in pieces of one pound, one pound and a half, or two pounds each, and make these into long even rolls five or six inches in circumference; let them be quite straight and square at the ends, place them on buttered tins, so that they may not touch each other, flatten them a little with your hand, and prove them; when they are near proof, prick them several times along the top with a fork or small piece of wire, which will prevent the top crust or rind coming off; bake them in a moderate oven. When they are a day or two old cut them crosswise into thin slices with a sharp knife, lay them on clean tins close to each other, and put them in a brisk oven; when they are nicely coloured take them out, turn them on the other side, put them in again, and when coloured that side they are done.