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Milk Breakfast Cakes

A batter of flour, milk, and yeast should be made overnight for these cakes. Half a pint of yeast and a quart of milk made warm will moisten half a dozen pounds of flour. When risen next morning (the batter should be covered and set by the fireplace during the night), beat into it four or five ounces of butter melted, knead and make into small cakes, using as much flour as will be necessary to prevent the dough sticking to the fingers. Put the cakes as they are made on a baking-tin before the fire, while the oven is getting the required heat, then bake; they will take about twenty minutes in a hot oven. Send them to table quickly, well buttered and hot. Probable cost, 2s.