At 2 p.m. make a leaven with ½ yeast cake dissolved in a gill of water, mixed with enough flour to beat easily with a spoon. Beat into the leaven a light spoonful of lard and butter evenly divided, 2 eggs, ½ pint sugar and 1 gill of sweet milk. Knead in flour enough to make a stiff dough. In the morning, knead again. Make into rolls, set to rise in a warm place (in winter). When risen, bake in a hot oven.