1/2 c. scalded milk
1 c. water
1 tbsp. salt
1 tbsp. sugar
1 yeast cake dissolved in 1 tbsp. water
3 tbsp. shortening
4 c. bread flour

When the milk is lukewarm, add the water, salt, sugar, dissolved yeast cake and 2 cups of flour. Beat well. Let rise until double in bulk. Add slightly softened shortening and remaining flour. Beat and knead thoroughly to insure fine texture. Let rise until double in bulk.

Place on a slightly floured board. Flatten with the rolling pin to 3/4 inch thickness. Cut with cutter to 2 1/2 inches in diameter. Bake 15 minutes on a hot buttered griddle, turning several times during cooking. Servings should be hot. Cut-out muffins may be kept in the refrigerator, or frozen, for future baking.