Divide half a quartern of flour into three parts, and knead into one of them half an ounce of yeast and a little warm water, wrap it in a cloth and set it by, in summer time for a quarter of an hour, and in winter for a whole hour. When it has risen, put it to the remainder of the flour, with a pound and a half of butter, ten eggs, half a glass of water, and nearly an ounce of salt; knead them together with your hand thoroughly, and then wrap it in a clean napkin and leave it nine or ten hours. Cut the paste into the size you wish to make the cakes, moisten, and roll them in the hand, flatten the top, and gild them with the yolk of an egg. Half an hour will be sufficient to bake the small ones; large cakes will require an hour and a half.