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n. A light, soft-textured sweetened biscuit.

n. Sweet raised bread dried and browned in an oven.

n. a rectangular, hard, dry biscuit

n. a twice-baked bread, slices of bread baked until they are hard and crisp (also called a zwieback)

n. a weening food for children

n. a cereal binder used in meat product manufacture

n. A kind of light, soft bread made with yeast and eggs, often toasted or crisped in an oven; or, a kind of sweetened biscuit.

n. A kind of light, hard cake or bread, as for stores.

n. Bread or cake which has been made brown and crisp, and afterwards grated, or pulverized in a mortar.

n. A kind of light, hard cake or bread, as for ships' stores.

n. Bread or cake dried and browned in the oven, and reduced to crumbs by pounding, the crumbs being usually eaten with milk.

n. A kind of light cake; a kind of soft, sweetened biscuit.

To make rusk of; convert, as bread or cake, into rusk. See rusk, n.

n. slice of sweet raised bread baked again until it is brown and hard and crisp

"In front of Mrs. Minister stood a very large yellow bowl filled with what she called rusk -- a preparation unfamiliar to me, made by browning and crushing the crusts of bread and then rolling them down into a coarse meal."

toast   

Brussels biscuit    twice-baked bread    zwieback   

brusque    busk    cusk    dusk    husk    lusk    musk    tusk   

weevily    well-baked    bully-beef    macaroon    breastmilk    fresh-baked    sun-nut    flakey    marchpane    Bovril