Rusk
Four eggs, two cupfuls of sugar, one cupful of butter, one pint of milk, three-fourths of a cup of yeast (or one compressed yeast cake). Beat eggs and sugar together and mix all soft with flour. Let them rise over night; mix again and when light, make into biscuit; put in tins and raise again before baking. When taken from the oven, rub the top with sugar and cream.