One cup of scalded milk, one cup boiling water, two table-spoonfuls of butter, one-quarter cup of sugar, three-quarters teaspoonful of salt, one-quarter yeast cake, one egg, four cups flour.

Add butter, sugar, and salt to milk and water; when lukewarm, add yeast cake, and when dissolved, egg well beaten, and flour; beat thoroughly, cover, and let rise over night. In morning, fill buttered muffin rings two-thirds full; let rise until rings are full, and bake thirty minutes in hot oven.