Rusks (Boer).
—This recipe was procured from S. Africa during the war, the rusks (found in the Boer camps) having been much appreciated by the British soldiers: “To 3lb. of flour mix ½lb. fresh butter, ½lb. white cane sugar, and a teacupful of yeast. Knead well at night with fresh, warm milk. The sponge should rise well by morning, when you knead it again, and make it into buns; set these to rise, then bake. When the oven is cool, cut each bun in half, put them on tins, and let them remain all night in the cooling oven till crisp. These make delicious rusks. For the yeast, pour about two and a half pints of boiling water on to 5oz. of hops, cover and leave in a warm corner for twelve hours; then strain, and stir in two tablespoonfuls each of flour and sugar. This yeast will be ready for use next day. A little old yeast helps the fermentation.”