Warm the flour and mix with the salt. Cream yeast with sugar, add to the warmed milk and water and mix with flour to consistency of a soft batter. Cover and leave to rise 30–45 min. Dissolve the soda in 1 tablesp. warm water, add to the mixture, beating well, and put to rise again for 30 min. Grease a girdle, thick frying-pan or electric hotplate and heat until fairly hot. Grease pikelet rings or large plain cutters (3½—4 in., place on the girdle and pour in enough batter to cover the bottom of ring to a depth of ¼ in. When top is set and bubbles burst, turn and cook underside. Serve hot with butter.