Zwieback
Scald one quart of milk and let stand until lukewarm. Add one teaspoonful of salt and one yeast cake dissolved in a little warm water, and sift in sufficient flour to make a drop batter. Beat until smooth, then cover and stand in warm water or a warm place until light and spongy. In the meantime cream together one-half of a pound of butter and one pound of sugar and beat into the mixture five eggs. Add this to the light sponge, heat thoroughly, adding sufficient flour to make of the same consistency as before, and set aside a second time to raise. When light, add flour to make a soft dough, knead and finish in all respects as for ordinary bread, but shape the loaves long and narrow and not too thick. When baked, let stand uncovered for twenty-four hours. With a sharp knife cut the loaves into half-inch slices, spread on flat pans and stand in the oven until thoroughly dry and of a pale golden color.