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Common Rusk, Or Buns Without Eggs

4 pounds of light bread dough. 6 ounces of butter or lard, 8 ounces of sugar. 1 tablespoonful of cinnamon extract.

Take the dough at about noon and work in the other ingredients. Let stand an hour, then knead thoroughly. At 4 o'clock knead again, mould into round balls, grease between each one as you place them in the pans. Rise an hour, bake 20 minutes. Placed close together in the pans they are the ordinary sweet rusks. Set some distance apart they are round flat buns; may be sugared on top and have currants or carraway seeds mixed in the dough. The richer French varieties will be found further on.