Cut the butter into the milk, and warm it slightly on the top of the stove, or near the fire. Sift the flour into a pan, and pour the milk and butter into it. Beat the eggs, and pour them in also. Lastly the yeast. Mix all well together with a knife.
Flour your paste-board, put the lump of dough on it, and knead it very hard. Then cut the dough in small pieces, and knead them into round balls. Stick the tops of them with a fork.
Lay them in buttered pans and set them to rise. They will probably be light in an hour. When they are quite light, put them in a moderate oven and bake them.
They are best when quite fresh.
BUTTER BISCUITS.
Half a pound of butter.
Two pounds of flour, sifted
Half a pint of milk, or cold water.
A salt-spoonful of salt.
Cut up the butter in the flour, and put the salt to it. Wet it to a stiff dough with the milk or water. Mix it well with a knife.
Throw some flour on the paste-board, take the dough out of the pan, and knead it very well.
Roll it out into a large thick sheet, and beat it very hard on both sides with the rolling-pin. Beat it a long time.
Cut it out with a tin, or cup, into small round thick cakes. Beat each cake on both sides, with the rolling-pin. Prick them, with a fork. Put them in buttered pans, and bake them of a light brown in a slow oven.