Melt a quarter of a
pound of fresh butter in a quart of warm milk, and add a salt-spoonful
of salt. Sift two pounds of flour into a pan, make a hole
in the centre, and put in three table-spoonfuls of the best
brewer's yeast. Add the milk and butter and mix it into a stiff
paste. Cover it and set it by the fire to rise. When quite light,
knead it well, roll it out an inch thick, and cut it into round
cakes with the edge of a tumbler. Prick the top of each with a
fork; lay them in buttered pans and bake them light brown. Send
them to table warm, and split and butter them.