2 tablespoons butter 2 tablespoons sugar 1 cup scalded milk.

1/2 yeast cake.

¼ cup lukewarm water.

3 eggs.

Flour.

Put butter and sugar in bowl, pour over scalded milk, and when lukewarm, add yeast cake dissolved in lukewarm water, eggs well beaten, and enough flour to make a stiff batter. Cover and let rise until very light. Fill buttered muffin tins (set in buttered dripping pan) one-half full of mixture; cover, again let rise, and bake in a hot oven.