or 6 hours beforehand, prepare a batter from 4 glasses buckwheat flour, 3 glasses warm milk or water, 1 tablespoon melted butter, 2 egg yolks, and 1½ or 2 zolotniki dry yeast or 2–4 spoons fresh yeast. Mix and beat with a small spatula as well as possible. After the batter has risen, beat it again. Add a level spoon of salt and pour on 1½–2 glasses hot milk or water, as indicated above, and beat again. Two beaten egg whites may be added. Mix and let the batter rise. After it has risen, and without stirring the batter further, which would cause it to fall, carry it carefully to the appointed place [i.e., to the stove]. Ladle it out with a spoon and fry, as indicated in the Remarks.