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Zweibach

Beat six eggs together with three ounces of powdered sugar; mix one-fourth pint of fresh yeast in one-half pint of slightly warmed milk, then add one-fourth pound of warmed butter. Stir in gradually with the above ingredients sufficient flour to form a stiff paste, stirring it continually and mixing it very smoothly. Place a cloth over the pan and place it in a warm temperature until the dough has risen to twice its original height. Sprinkle a little flour over the dough and spread it well with the hands; it should not be too stiff. Divide this into several small portions, and shape them into long and rather narrow cakes about one inch in thickness. Place the Zweibach on a buttered baking-tin, brush them over with a paste-brush dipped in milk, and bake them. When cooked, leave the cakes until the following day, then split them open, lay them out flat, the crust part underneath, and stand them in a moderate oven again until yellow and crisp. These cakes may be eaten with butter while hot, if liked, or left until cold, and eaten as dry as a biscuit.