1 cake of compressed yeast
2 1/2 c. milk
2 tsp. sugar
1/2 c. shortening
1 tsp. salt
5 c. flour

Scald the milk, remove from stove, and add shortening and sugar. When cool, add yeast cake which has been dissolved in water, and the flour and salt, which have been sifted together. Beat the mixture, and then let rise until double in bulk. Beat again and fill muffin pans one-third full. Let rise again until double in bulk. Bake twenty minutes in a moderate oven.