Melt a tablespoonful of butter in half a pint of milk; when blood-warm put in half a cake of compressed yeast, a beaten egg, two teaspoonfuls of sugar and a saltspoonful of salt. When the yeast is dissolved, stir in a cup and a-half of flour well dried and quite warm; beat two or three minutes; it should be too thick for batter, and not thick enough for dough - so thick that you cannot take it up in a spoon at all; cover with a hot cloth, and set it in a warm place; it will rise in about two hours; if you have time, the texture will be better if you beat it down and let it rise again before putting it in the tins. They will be very good, however, if you simply stir it down well, and with a tablespoon dipped in flour, fill small roll-pans with the batter rather more than half full; let them rise till the pans are full, and then bake ten to fifteen minutes in a very quick oven; when pale-brown brush them over with a little syrup thinned with milk, and bake till quite brown; be careful they do not burn - the syrup causes them to do so easily.