Imperial Muffins
1 cup scalded milk
¼ cup sugar
½ teaspoon salt
1¾ cups flour
1 cup corn meal
¼ cup butter
⅓ yeast cake dissolved in ¼ cup lukewarm water
Add sugar and salt to milk; when lukewarm add dissolved yeast cake, and one and one-fourth cups flour. Cover, and let rise until light, then add corn meal, remaining flour, and butter. Let rise over night; in the morning fill buttered muffin rings two-thirds full; let rise until rings are full and bake thirty minutes in hot oven.