Ingredients. - Two pounds of flour, eight ounces of butter, one ounce of yeast, four large or six small eggs, one-half of a gill of milk, two teaspoonfuls of castor sugar, salt.

Method. - Mix the yeast with a little tepid water, stir in sufficient flour to form a stiff batter, and let it stand for one hour in a warm place. Put the remainder of the flour into a bowl, add a good pinch of salt and the beaten egg. Warm the milk, melt the butter, add gradually to the yeast, etc., then mix together the contents of the two bowls, and knead well for at least fifteen minutes. Cover, let it remain in a moderately cool place for two or three hours, then shape or mold as desired, and bake in a brisk oven.