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Pikelets

I lb. (4 cups) flour 1 pint (2 cups) tepid milk I cake compressed yeast 3 well-beaten eggs I teaspoonful sugar 1/2 teaspoonful salt Put the yeast and sugar into a little basin and mix them with a wooden spoon until they are liquid; then add the milk. Sieve the flour and salt into a large basin, and stir in the milk and the beaten eggs. Beat the batter for five minutes, then put it into a warm place to rise for one and one-half hours.

Drop in large spoonfuls into buttered rings on a greased griddle, turning over, so as to cook both sides a delicate brown. Serve them at once spread with butter. If more convenient, they may be baked in a very hot oven.

Cakes Pikelets are old-fashioned English breakfast hot cakes.