Polish Blinis

Sift into a pan half a pound of wheat flour, a quarter of a pound of rye flour and half a pound of rice flour; make a hollow in the center. Dissolve three-quarters of an ounce of yeast with half a pint of milk, run it through a sieve into the hollow and incorporate the flour slowly, also five or six eggs and half a pound of melted butter, so as to obtain a smooth paste of the same consistency as a frying batter. Cover the pan with a cloth and keep it in a mild temperature to raise the paste to double its original height, and when this is accomplished beat in four egg-whites previously beaten to a stiff froth and also the volume of a pint of whipped cream; let this rise once more for twenty minutes. Heat twelve small tartlet molds made of tinned sheet iron, two and a half to three inches in diameter and half an inch in depth; baste them with melted butter, using a brush, and fill them half full with the paste; set them in a very hot oven, and as soon as the paste is well seized, remove and baste again with butter, using a brush; turn them over quickly, butter them on the other side and return to the oven. When done dress on a hot plate and serve at once. These are to be accompanied either with a sauce-boat of sour cream or melted butter; they can also be laid on a folded napkin, serving the cream or butter separate. Buckwheat flour may be used alone instead of the three other kinds.