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Yorkshire Toasted Tea Cakes

2 cups scalded milk 1 cup butter 1 yeast cake dissolved in 1/4 cup lukewarm water 1 teaspoon salt 1 egg 3 pints sifted Gold Medal flour When the milk is lukewarm make a sponge using 3 pints of sifted flour, add the salt and melted butter. Beat these smooth and let rise until very light. Add a beaten egg and enough flour to knead smooth. Make this into flat cakes the size of a tea plate. Let them rise an hour and bake in a moderate oven. The next day split and toast. Butter at once and serve hot.