SC - SCA funds for alcohol.

[Peggy A. Stonnell]

Mmmm...sounds like a nice crunchy addition to a day board...

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From: "Erika Thomenius" <ldygytha at hotmail.com>
Sent: Fri, 05 Jan 2001 14:48:35 
To: sca-cooks at ansteorra.org
Subject: RE: SC - Rusks???



>In this case they are probably talking about a very light, sweet 
>bread, 
>that has been sliced and oven toasted.  They used to be >available 
>commercially as Holland Rusk.
>

This has been how I've always run across them.  Bread, sliced into 
dunking-size slices and then baked until hard all the way 
through.  Good 
dunked in milk or coffee a la biscotti.

(My grandmother used to make them out of a Finnish cardamom coffee 
bread.  
Thanks, guys, now I'm going to have to go make some pulla.  :)  )

- -Gytha

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choose the one I never tried 
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