Two cups of fresh milk slightly warmed.
One quart and a cup of flour sifted.
Five tablespoonfuls of yeast.
One even tablespoonful of white sugar.
One even teaspoonful of salt.
Bit of soda as large as a pea, dissolved in hot water.
One tablespoonful of butter, just melted, not hot.
Yolk of one egg beaten light.
Sift the flour, salt and sugar into a bowl, hollow the heap in the centre and pour in the milk, working down the flour into the liquid with a spoon or your hands until it is thoroughly melted. Into a second hollow pour the yeast and knead thoroughly for fifteen minutes. Wrap bowl and biscuit in a thick cloth and set to rise where it will neither become chilled nor sour over night. (Study the temperature in different parts of the kitchen and kitchen closets to the end of finding the best places for raising dough and sponge.)