Take three quarts of dried flour, half a cupful of yeast, a quarter of a pound of butter, melted in a sufficient quantity of milk to dissolve it, the yolks of three eggs, and a little salt: make these ingredients into a light dough, let it stand before the fire (covered), for an hour to rise, and bake in a quick oven. The above may be made into small cakes.
Take one pint of milk quite warm, a quarter of a pint of thick small-beer yeast; put them into a pan with flour sufficient to make it as thick as batter, - cover it over, and let it stand till it has risen as high as it will, i. e. about two hours: add two ounces of lump sugar, dissolved in a quarter of a pint of warm milk, a quarter of a pound of butter nibbed into your flour very fine; then make your dough the same as for French rolls, etc.; and let it stand half an hour; then make up your cakes, and put them on tins: when they have stood to rise, bake them in a quick oven. Care should be taken never to put your yeast to water or milk too hot, or too cold, as either extreme will destroy the fermentation. In summer it should be lukewarm, in winter a little warmer, and in very cold weather, warmer still. When it has first risen, if you are not prepared, it will not hurt to stand an hour.