1 cup scalded milk 4 tablespoons butter.

2 tablespoons sugar 1 teaspoon salt.

1 yeast cake.

2 tablespoons milk 1 egg.

3 cups flour.

Add butter, sugar, and salt to scalded milk. When mixture is lukewarm, add yeast cake dissolved in two tablespoons milk, egg slightly beaten, and flour. Cover and let rise until mixture has doubled its bulk. Cut down and fill buttered muffin tins two-thirds full. Cover, again let rise, and bake in a moderate oven.

Flume Flannel Cakes

1 1/2 cups milk cup sugar 1/2 cup butter.

1/2 teaspoon salt 1/2 yeast cake 4 cups flour.

Whites 2 eggs.

Scald milk and add sugar, butter, and salt; when lukewarm, add yeast cake and when yeast cake is dissolved flour. Mix thoroughly and add egg whites beaten until stiff. Cover and let rise over night, in the morning cut down, turn into buttered iron gem pans, having pans one-half full of mixture. Let rise, and bake in a hot oven twenty minutes.