Wheat Muffins

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

Muffins make by this recipe stand for a treat whether served at breakfast, luncheon or tea.

Dissolve yeast and sugar in lukewarm liquid.  Add the lard or butter, eggs beaten until light, and flour to make a moderately stiff batter, then add salt, and beat until smooth.  Cover and set aside in warm place for about one hour.

When risen, fill well-greased muffin tins half full.  Cover and let rise again for about half an hour.  Bake twenty minutes in a hot oven.