Breakfast Cakes Recipe

To a pound of fine flour take two ounces of fresh butter, which rub very

well in with a little salt. Beat an egg smooth, and mix a spoonful of

light yest with a little warm milk. Mix as much in the flour as will

make a batter proper for fritters; then beat it with your hand till it

leaves the bottom of the bowl in which it is made. Cover it up for three

or four hours; then add as much flour as will form a paste proper for

rolling up; make your cakes half an hour before you put them into the

oven; prick them in the middle with a skewer, and bake them in a quick

oven a quarter of an hour.

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