Mix one quart milk, three-quarters of a cupful each lard or butter and yeast, two tablespoonfuls white sugar, and a teaspoonful of salt, with flour enough to make a soft dough. Set over night. In morning roll out into a sheet three-quarters of an inch thick. Cut into round cakes, set close together in a pan, let rise twenty minutes, and bake twenty minutes. On half the flour may be worked in, and the remainder five hours later, the dough being left to rise five hours more.