One pint of milk, four ounces butter, one teaspoonful salt, one cake

compressed yeast, three cups flour. Scald milk and let stand until

lukewarm, then add salt and flour, beat vigorously, then add butter

melted and the yeast, beat again, cover and stand in a warm place until

very light. Grease muffin rings and place them on a hot griddle. Fill

each ring half full of batter. Bake until brown on one side, then turn

and brown the other side. Take from the fire and stand aside until

wanted. When ready to use, steam and serve with butter, marmalade,

syrup, jam, or anything else desired.