Imperial Muffins
| 1/2 cupful scalded milk | 1/3 yeast cake |
| 1/4 cupful sugar | 3/4 cupful lukewarm water |
| 1/4 cupful Crisco | 1-3/4 cupfuls flour |
| 1 teaspoonful salt | 1 cupful cornmeal |
Add sugar and salt to milk; when lukewarm add yeast cake dissolved in 1/4 cupful of the water, and 1-1/4 cupfuls flour, cover, and let rise until light, then add Crisco, cornmeal, remaining flour and water. Let rise over night, in morning fill Criscoed muffin rings, two-thirds full; let rise until rings are full and bake thirty minutes in hot oven.
Sufficient for twelve muffins.