Ingredients
- 1/2 cup each of sugar
Directions
1
Bake rusk dough in loaf cake pans in a moderate oven and the next day cut into slices and dry and brown delicately the same as zwieback. Only ½ cup each of sugar and oil may be used or the sugar may be omitted entirely. Thin biscuit of the dough baked separately without brushing may be toasted the same as slices.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg