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English, or Hot Cross Buns

1 pint of "liquor"--being half yeast, half water or milk. 1 teaspoonful of salt. 4 ounces of sugar. 4 ounces of butter, melted. 2 eggs--or 4 yolks, better. Nutmeg or other extract. Flour to make soft dough. Mix up everything at once. Manage according to extended directions for rusks. Make into round balls flattened. Brush over with syrup when done. But then rusks will still be dry rusks or "tops and bottoms," according to some understandings of the term, and hotel pastry cooks are often called on to make them at pleasuring places, for wine parties, and for out-door occasions.