Five Roses Cook Book

Two thousand Canadian cooks sent in their best recipes; the mill printed them, and put its own flour in every one.

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Rusks (Bread Dough)

2 cups raised dough 1 cup sugar ½ cup butter 2 eggs (well-beaten) Five Roses flour.

Mix with enough flour to make stiff dough. Set to rise. When light, mould to high biscuit and let rise again. Add currants. Cover top with moistened sugar and cinnamon. Bake 20 minutes.

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