Serve it up as hot as possible, with dry toast, or dry rusk.

Mix one cup grated dried rusk, one cup grated almonds, one teaspoonful baking powder.

The ancient Sumerians dried slices of barley bread into hard, dry rusks to store the malted barley they needed for brewing.

Beat the whites of four eggs stiff and add one cup cracker or dried rusk crumbs, one cup powdered sugar and pulp of prunes.

Place on a baking try once it has completely cooled and dry rusks for six to eight hours overnight on a very low setting (100°C).