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Rye Batter Cakes

Mix as much lukewarm milk with a pint of rye-meal as will make a thin batter. Beat this well, add a little salt and a quarter of a pint of home-made yeast. Let the dough rise, then bake the cakes on a griddle. Or take from the risen dough made for rye bread as much as will make a small loaf. Work into this a quarter of a pound of good dripping or butter, make the dough into a flat cake an inch thick, and bake in a quick oven. Time to bake, twenty minutes or more.