One quart of flour, one half pint of milk, one quarter of a pound of butter, two eggs; add mace, nutmeg and a cup of yeast. Set it to rise, and then make up into rusks ; bake on buttered tins when light, and serve hot. DOUGHNUTS WITHOUTanbsp;...
|Title||:||Lafcadio Hearn's Creole Cook Book|
|Publisher||:||Pelican Publishing Company - 1967|