Cut up half a pound of fresh butter in a pint of milk, and warm it a little, so as to soften but not melt the butter. Add, gradually, half a pound of powdered white sugar, in turn with three well-beaten eggs, and a pound of sifted flour, finishing with half a jill of strong fresh yeast. Set the mixture in a warm place to rise. It will most probably be five hours before it is light enough to bake, and it should therefore be made in the forenoon. When it has risen high, and the top is covered with bubbles, butter some cups, and bake it in them about twenty minutes. When done, turn the cakes out on large plates; send them to table hot, and split and butter them. To open these cakes, pull them apart with your fingers.