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Sweet Rusk

One pint of warm milk, one-half cup of butter, one cup of sugar, two eggs, one teaspoon of salt, two-thirds cup of compressed yeast. Make sponge with milk, yeast and flour enough for a thin batter, and let rise over night. In the morning add butter, eggs and sugar well beaten together, then salt and flour enough to make a soft dough. Mould with hands into balls and let rise until very light, then bake.

— Mrs. Hamilton J. Jones