Imperial Muffins

Instructions

1. 1

   Add sugar and salt to milk; when lukewarm add dissolved yeast cake, and one and one−fourth cups flour.

2. 2

   Cover, and let rise until light, then add corn meal, remaining flour, and butter.

3. 3

   Let rise over night; in the morning fill buttered muffin rings two−thirds full;

4. 4

   let rise until rings are full and bake thirty minutes in hot oven.