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Imperial Muffins

1/2 cupful scalded milk 1/4 cupful sugar 1/4 cupful Crisco 1 teaspoonful salt 1/3 yeast cake 3/4 cupful lukewarm water 1 3/4 cupful flour 1 cupful cornmeal Add sugar and salt to milk; when lukewarm add yeast cake dissolved in 1/4 cupful of the water, and 1 1/4 cupfuls flour, cover, and let rise until light, then add Crisco, cornmeal, remaining flour and water. Let rise over night, in morning fill Criscoed muffin rings, two-thirds full; let rise until rings are full and bake thirty minutes in hot oven.

Sufficient for twelve muffins.