How To Make German Rusks

German Rusks.

Mix together 1 pt mashed potatoes, 1 cup sugar and 1 cup liquid yeast. Let stand in a warm place overnight, and next morning add 1 scant cup butter, 1 cup sugar, 2 or 3 well-beaten eggs, and warm sifted flour, enough to make a sponge. Set in a warm place to rise, and when light knead, using no more flour than necessary. Let rise again, then shape into small buns, cut a cross on tops, put in well-greased pans, let rise till light, then brush the tops with sweet cream, sprinkle with sugar and bake in a moderate oven. Another way: After the dough has raised for the second time, roll out 1/2 inch thick, spread with cream, sprinkle with sugar, roll up like jelly cake, pinch the edges, and cut off slices about 3/4 inch thick. Place flat on a well-greased pan, let rise till light, and bake in a moderately quick oven.