Scald a pint of milk with a tablespoon of butter or lard and when hike warm, add
a half yeast cake, teaspoon of salt and two cups of flour. Beat well, add enough
flour to make a soft dough and knead till elastic. Place in a greased bowl, let
rise till double its bulk. Form lightly into round flat muffins one-half inch
thick. Let rise about one-half hour and slip muffins on a hot griddle and bake
slowly on both sides, or put in buttered rings, let rise, then with spatula lift
ring and contents to griddle and bake. Then tear apart with fork, toast, butter
and serve with tea and marmalade.