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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

BREADS - WARM AND COLD

SWEET RUSKS
 

 Take 1 quart of warm milk (new is best), 1 cup of butter, 1 cup of sugar, 2 eggs, 1 teaspoonful of salt, 1/2 cake of yeast foam; dissolve the yeast in a very little warm water and stir to a paste; make a sponge with the milk, yeast, and flour enough to make a thin batter; let it rise over night in a warm place; in the morning add the sugar, butter, eggs, and salt, well beaten together, with flour enough to make a soft dough; let it rise again, then make into round balls and let rise a third time; bake in a moderate oven.

Sister Mary Wallace, Mt. Morris, Ill.