RUSKS.


 

Ingredients.

 

2 cups milk3 Tablespoons marge
1 ľ cups sugar11 cups flour
1 dessertspoon dried yeast1 Ĺ cups lukewarm water
2 eggs2 teaspoons salt

 

Method.

 

Boil the milk with the sugar and the marge. Set to one side to cool.

Now mix the yeast with one teaspoon sugar, 1 cup flour and the water. Set to rise in a warm place for Ĺ and hour.

When the milk mixture has cooled to lukewarm and the yeast is well risen, beat up the eggs and add all together in a basin or kneading bucket.

Add the salt and remaining flour to make a stiff dough.

Cover and place in a warm place to rise to 3 times itís bulk.

Turn out onto a floured board and break off small pieces about the size of a golf ball.

Knead in the palm of your hand and put very closely together in bread tins.

Allow this to rise to double itís size again and bake in a medium hot oven for ĺ to 1 hour till nicely brown.

Turn out onto cooler and leave until quite cold.

Now break up the balls with your fingers and put in a very cool oven to dry out. (this takes a long time, leaving them in the oven overnight is the best method).