Beat up seven eggs, mix them with half a pint of warm new milk, in
which a quarter of a pound of butter has been melted, add a quarter
of a pint of yeast, and three ounces of sugar; put them gradually
into as much flour as will make a light paste nearly as thin as
batter; let it rise before the fire half an hour, add more flour
to make it a little stiffer, work it well and divide it into small
loaves, or cakes, about five or six inches wide, and flatten them.
When baked and cold put them in the oven to brown a little. These
cakes, when first baked, are very good buttered for tea; if they are
made with caraway seeds they eat very nice cold.