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Vienna Rusks

Required, two pounds of Vienna flour, half a pint each of milk and water, two ounces of castor sugar, the same of butter, one ounce of French or German yeast, a salt-spoonful of salt, and two eggs. Mix the yeast and sugar with a little of the milk and water, blended, and just tepid. Take care to have no lumps in the yeast. Then add about one-fourth of the flour to form the sponge, cover, and leave it to rise. When fully risen, stir in the butter, just melted, and the eggs, with the rest of the flour and the salt, and mix into a light dough on a board. Cover for an hour, then form the dough into long rolls about the thickness of a rolling-pin; grease the sides that they may part more easily, and put together on a tin. Set this over boiling water, and lay a cloth over. In twenty to thirty minutes bake the rolls on a slightly-greased tin in a sharp oven. Break them apart, and leave until next day, then rasp the tops and bottoms and cut the rolls into thin slices. Lay these on tins or wires and brown in the oven on both sides. When quite cold, store in tins with well-fitting lids. Probable cost, 1s.