Set a sponge and make out dough as before instructed. Work into it after kneading twenty minutes a tablespoonful of warmed butter for each quart of flour and let it rise four hours. Knead again and let it stand two hours longer. Then make into balls twice as large as a walnut; set them in a baking-pan, but not near enough to each other to touch, and when they have risen to twice the first size, make a clean gash in each an inch deep. Brush with milk and sugar or with white of egg and bake.