Blini

Scald 2 cups whole milk, cool to 85°. Stir in 1 tsp. dry yeast, 1½ cups flour, 2 T. s.ugar. Cover and let rise for 1½ hours in a warm place.

Separate 3 eggs. Beat 3 egg yolks with 6 T. soft (or melted) butter until well blended. Mix into batter along with 1½ cups flour and ¾ tsp. salt. Cover and allow to rise again until nearly doubled in bulk, about 1½ hours.

Whip 3 egg whites until stiff but not dry. Fold into batter. Bake blini.