Scald a pint of milk; when lukewarm, add the whites of two eggs slightly beaten, and one yeast cake dissolved in two tablespoonfuls of warm water; add sufficient gluten flour to make a thick batter. Beat for five minutes; cover, and stand aside for three hours; then add sufficient flour to make as thick a batter as you can handle with a spoon. Turn it into a greased square pan, and when it is very light (about one hour) bake in a moderately quick oven for three-quarters of an hour.