English Muffins

1 cake yeast
1 cup milk, scaled and cooled
1 cup lukewarm water
2 tablespoonfuls sugar
4 tablespoonfuls lard or butter, melted
6 cups sifted flour
1 teaspoonful salt

Make your afternoon tea of Sunday supper "events" by serving these tempting muffins with marmalade or rich golden honey.  They are the acme of deliciousness when split and toasted on a griddle.

Dissolve yeast and sugar in lukewarm liquid, add lard or butter and three cups of flour.  Beat until smooth, add rest of flour, or enough to make a soft dough, and the salt.  Knead until smooth and elastic or "throw and roll" as shown here.  Please in well-greased bowl, cover and set aside in warm place to rise.  When double in bulk, which should be in about two hours, form with hand into twelve large, round biscuits.  Cover and set aside for one-half hour.

Then, with rolling-pin, roll to about one-fourth inch in thickness, keeping them round.  Have ungreased griddle hot and bake ten minutes.  Brown on both sides.  As they brown, move to cooler part of stove, where they will bake more slowly, keeping them warm in the oven until all are baked.

The highwater mark of Muffin-goodness.