3 c. milk
1 c. yeast or 1 cake compressed yeast

Dissolve yeast in a cup of tepid water; add milk and flour enough to make a thick batter. Set this as a sponge overnight.

In the morning add:

1/2 c. melted butter
1 c. sugar
1/2 tsp. nutmeg, grated
1 tsp. salt
1/2 tsp. baking soda
Flour, enough to roll out like biscuits

Knead well and set to rise for 5 hours. Roll the dough 1/2 inches thick; cut in round cakes and lay in rows in a buttered baking pan and let the cakes stand 1/2 hour or until light; then put them in the oven, having first made a deep cross on each with a knife. Bake a light brown and brush over with white of egg, beaten stiff with powdered sugar.