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B. F. Muffins

1 cup hot milk 1 cup breakfast food ½ cup rolled oats ½ cup Five Roses flour (sifted) 1 cake compressed yeast ¼ cup lukewarm water 3 tablespoons sugar 2 tablespoons butter 1 teaspoon salt.

Boil oats and butter in a cup of milk one minute, let stand until lukewarm.

Dissolve yeast and sugar in ¼ cup lukewarm water, and combine the two mixtures. Add cereal, flour and salt. Beat well. The batter should be thick enough to drop heavily from the spoon. Cover and let rise until light (about one hour) in a moderately warm place. Fill wellgreased muffin pans two-thirds full. Let rise about 40 minutes, bake 24 minutes in moderately hot oven.