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Rusks, Tea

Dissolve half a tea-spoonful of saleratus and a tea-spoonful of salt in a spoonful of hot water. Stir this in with a pint of warm milk and one-eighth of a pint of brewer's yeast. Put the liquor into a bowl, and stir into it as much fine flour as will make a soft lithe dough. Knead this thoroughly, cover it with a cloth, and put it in a warm place to rise. It will be light in a couple of hours. Work into the dough two table-spoonfuls of sugar and a quarter of a pound of butter dissolved, but not hot. Flour the hands thoroughly, and make the dough up into small cakes the size of an orange, lay these side by side in a buttered pan, brush the tops over with milk, and bake in a quick oven. Serve hot. Time to bake, half an hour.