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Breakfast Cakes

Dissolve in half a pint of warm milk half an ounce of German yeast, and stir in enough flour to make a batter; stand to rise, and then warm a quarter of a pound of butter, mixing it with a little milk and a teaspoonful of salt, together with the yolks of eight eggs; beat up well and make into a dough, with the remainder of two pounds of flour, knead lightly and form into cakes about two inches in thickness, place them in well-buttered hoops, laying the hoops on greased baking-sheets, and when the dough is nicely risen, place in a warm oven and bake. When cooked, cut into thick slices, and butter.