Russian Blini

• 1 pint milk
• 1 level tablespoon yeast
• ½ pound

Heat half the milk until lukewarm and combine in a warm bowl with yeast. Sift flour together with salt, and add enough of this to the liquid to make a thick “sponge”. Cover bowl. Stand in a warm place and let sponge rise for about 2½ hours.

Beat egg yolks and whisk into remaining milk. Add 2