Take a quarter of a pint of thick small-beer yeast, and one pint of warm milk, and put into a pan with flour sufficient to make it of a thick batter; let it stand by the fire till it has risen as high as it will, about two hours. Two ounces of lump sugar, dissolved in a pint of new milk, a quarter of a pound of butter rubbed in the flour very fine; then make your dough; let it stand half an hour, then make your cakes and put them on tins; when they have stood to rise, put them in a quick oven. When eggs are plentiful you may put four eggs instead of milk - they will make it much lighter.

French rolls are made much in the same way; instead of using all milk put half water, and use only butter and a little salt.

623. A Plum Cake - A quartern of dough, half* a pound of moist sugar, half a pound of butter, a tea-cup full of crean and two eggs, a pound of currants (add raisins if you please) a ten-spoonful of allspice, two ounces of candied orange peel cut small, and an ounce of carra-way seeds. Roll the dough out several times, and spread over the several ingredients; flour the pan well, and set it on one side the fire to rise; bake an hour and a half. A richer cake may be made by adding more sweetmeats, butter, eggs, and almonds, and so forth. The dough made as bread; when risen, melt the butter in warm milk and put to it with the other ingredients, and put to rise.