Sift a quart of flour into a bowl with one teaspoonful of fine salt and rub or chop into it a tablespoonful of butter. Dissolve a third of a yeast-cake in warm water and stir it into a cupful of blood-warm milk (the fresher the better) with a good tablespoon-ful of sugar. Pour this into the hollowed flour and mix into a thick sponge. Cover and leave to rise for six hours. Stir it up well then with a spoon, and two hours later turn out upon your kneading-board, add just enough flour to enable you to work it and knead it two minutes. Cut into round cakes, butter lightly one-half of each and fold this over upon the other, making a semicircular piece. Let them rise for two hours, and bake for twenty minutes in a brisk oven.