Warm the butter in a pint of milk till the milk reaches the boiling point. Do not let it boil. Simply scald. Then add the salt and a tablespoonful of sugar. Let it cool. When tepid add the flour, well sifted, and beat thoroughly into the mixture. Lastly, add the yeast, dissolved in a little hot milk or water. Beat it continuously for at least five minutes. When the batter begins to break into blisters, cover it and set to rise for the night. In the morning add the yolks of the eggs, beaten till very light, and the whites, beaten to a stiff froth. Mix carefully, and dissolve a half teaspoonful of soda in the mixture, if it seems anyway sour. Turn the whole into a shallow buttered dish, and set to rise for fifteen minutes longer. Bake about twenty or twenty-five minutes in a moderately quick oven, till it is a light brown.
This cake, like all Muffin batter, should not be cut with a knife, but torn apart with your hands. If cut, all Muffin batter at once becomes heavy. The cake may also be made much more quickly by mixing in the morning, using the above ingredients, only adding three teaspoonfuls of baking powder instead of the yeast. Beat quickly and thoroughly, turn into a buttered tin, and set to bake at once. Send to the table hot, and eat with a generous endowment of butter.