Wheat Griddle Cakes

1 cake yeast
1 cup of milk, scalded and cooled
2 tablespoonfuls light brown sugar
2 tablespoonfuls lard or butter, melted
1 cup lukewarm water
2 cups sifted flour
2 eggs
1 teaspoonful salt

A plate of "wheats" is a breakfast treat any season of the year.

Dissolve yeast and sugar in lukewarm liquid.  Add lard or butter, then flour gradually, the eggs well beaten, and salt.  Beat thoroughly until batter is smooth.

Cover and set aside for about one hour, in a warm place, free from draught, to rise.  When light, stir well and bake on hot griddle.  If wanted for over night, use one-fourth cake of yeast and an extra half teaspoonful salt.  Cover and keep in a cool place.