17 English Muffins

Scald 1 pt. of milk and add 1 oz. of butter and let cool; when cool add

1/4 of a yeast cake, a teaspoonful of salt and three cups of flour, beat

well, cover and let rise about two hours. When light, add sufficient

flour to make a soft dough; work lightly and divide into small balls;

put each one into a well-greased muffin ring and let rise again. Then

bake on a hot griddle. When ready to eat tear them open and butter.