Flour, 2 quarts,
Lard, or butter, 1 large tablespoon,
Cold boiled milk, 1 pint,
Sugar, 1/4 cupful,
Salt, 1/2 teaspoon.
Dissolve the yeast-cake in 1/2 cupful of lukewarm water. Rub together the flour and butter, in a pan. Make a hole in the center of the flour in the pan, and pour into this the milk and the yeast. Also put in the sugar and half a teaspoon of salt.
Stir together, and let it then stand overnight. Next morning knead it thoroughly, and put aside in a warm place.
Let it rise till light, then work it over again, and roll out to a thickness of about 1 inch. Cut into circles with a biscuit-cutter, and spread the tops with melted butter. Fold over, and place them to rise in the pan in which they are to be baked; being careful not to crowd them.
Bake in a quick oven until light-brown on top.