RUSKS WITH YEAST

Ingredients:

1 cup milk
1/2 cake of compressed yeast
3 eggs
1/2 cup sugar
1/2 teaspoon of salt
Flour
Butter
Glaze


Preparation:

• In one cup of warm milk dissolve half a cake of compressed yeast, or three tablespoons of home-made yeast; to this add three well-beaten eggs, a half cup of sugar and half teaspoon of salt; beat these together. Use flour enough to make a smooth, light dough, let it stand until very light, then knead it in the form of biscuits.
  
• Place buiscuits on buttered tins and let them rise until they are almost up to the edge of the tins; pierce the top of each one and bake in a quick oven.
  
• Glaze the top of each rusk with sugar and milk, or the white of an egg, before baking. 

NOTE: You could add some dried currants, well-washed and dried in the oven.