Scald one-half cup of milk and when lukewarm add to one cake of compressed yeast. Add one-fourth cup of sugar, one-fourth cup of melted butter, one-half teaspoon of salt and three eggs unbeaten, one-half teaspoon of powdered anise and enough flour to handle.
Let rise until light. Make into oblong rolls the length of middle finger and place together in a buttered pan in parallel rows, two inches apart. Let rise again and bake twenty minutes.
When cold, cut in one-half inch slices and brown evenly in the oven.
