English Muffins with Yeast

• 1 cup scalded milk
• ¾ teaspoon salt
• 1 cup

Add butter, sugar and salt to milk and water; when luke-warm, add yeast cake, crumbled, and when dissolved, egg, well beaten and flour; beat thoroughly, cover and let rise over night. In morning fill buttered muffin ring ⅔ full, let rise until rings are full and bake ½ hour in a hot oven; or, if preferred, put the raised muffin mixture in buttered muffin rings on a hot greased griddle. Cook slo