This section is from the book "A Treatise On Flour, Yeast, Fermentation And Baking Together With RecipesFor Bread And Cakes", by Julius Emil Wihlfahrt. Also available from Amazon: A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes.
1 quart milk.
1 Fleischmann's Yeast cake.
1 oz. butter, melted.
1 teaspoon salt.
Set sponge with half of milk and yeast. Allow to rest until it drops back; then add the other ingredients and beat thoroughly. Allow to rest for half an hour more. It is then ready. Time in all, two hours.
If sponge is set over night, use 3/4 of the milk and add the salt to the sponge, using only 1/2 yeast cake.
Add the other half of yeast cake in the morning, with rest of milk and other ingredients; allow to rest for 20 minutes. It is then ready for the griddle.