There are no better muffins than the kind made according to the directions at Nos. 102 and 103, but in summer weather and with compressed yeast they can be made of fine quality in a still shorter time with only one rising. Breakfast beginning at half past seven, I mix up the muffins at six. Take a piece of the light dough that was set over-night for rolls or bread, put it in a pan, add four yolks, six tablespoons melted butter, same of warm milk and one tablespoon sugar and pinch of salt. Hold the pan oyer the stove to warm the ingredients while you thoroughly mix and beat them together. Drop into greased gem pans, set in a warm place to rise about an hour, then bake.