Cornmeal Muffins

1 cake yeast
2 cups milk, scalded and cooled
2 tablespoonfuls light brown sugar
4 tablespoonfuls lard or butter, melted
2 eggs, well beaten
2 1/2 cups cornmeal
1 cup sifted white flour
1 teaspoonful salt

Here's an excellent breakfast or supper dish, especially suited to cool weather.

Dissolve yeast and sugar in lukewarm milk.  Add lard or butter, cornmeal, flour, eggs and salt.  Beat well.  Fill well-greased muffin pans two-thirds full.  Set to rise in warm place, free from draught, until light — about one hour.  Bake in hot oven twenty minutes.  This recipe makes a dozen muffins.

For over night, use one-fourth cake of yeast and an extra half teaspoonful salt.  Cover and keep in cool place.

CORN BREAD: Use same recipe.  Bake twenty minutes in well-greased shallow pan.