Take one pint of milk quite warm, a quarter of a pint of thick
small-beer yeast; put them into a pan with flour sufficient to make it
as thick as batter,--cover it over, and let it stand till it has
risen as high as it will, i. e., about two hours: add two ounces of
lump sugar, dissolved in a quarter of a pint of warm milk, a quarter
of a pound of butter rubbed into the flour very fine,--then make the
dough the same as for French rolls, &c.; let it stand half an hour;
then make up the cakes, and put them on tins:--when they have stood to
rise, bake them in a quick oven. Care should be taken never to mix the
yeast with water or milk too hot or too cold, as either extreme will
destroy the fermentation. In summer it should he lukewarm,--in winter
a little warmer,--and in very cold weather, warmer still. When it has
first risen, if you are not prepared, it will not harm if it stand an
hour.