1/2 cupful scalded milk
1/4 cupful sugar
1/4 cupful Crisco
1 teaspoonful salt
1/3 yeast cake
3/4 cupful lukewarm water
1-3/4 cupfuls flour
1 cupful cornmeal
Add sugar and salt to milk; when lukewarm add yeast cake dissolved in
1/4 cupful of the water, and 1-1/4 cupfuls flour, cover, and let rise
until light, then add Crisco, cornmeal, remaining flour and water.
Let rise over night, in morning fill Criscoed muffin rings, two-thirds
full; let rise until rings are full and bake thirty minutes in hot
oven.
Sufficient for twelve muffins.