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English Muffins

4 cups Gold Medal flour 1 1/2 cups lukewarm water 1 teaspoon salt 2/3 yeast cake dissolved in 1/3 cup cold water Add the salt and the dissolved yeast cake to the warm water and gradually stir in the flour. Beat the dough thoroughly. Cover and let rise in a warm place for five hours. Shape the dough on a floured board into balls about twice as large as an egg, flatten to one-third of an inch thick. Lay these on a warm griddle which has been lightly greased and let them rise slowly. As soon as they have risen a little increase the heat and cook slowly, turning often. They should take twenty minutes to rise and fifteen minutes to bake. Tear them apart and butter while hot.--Miss Parloa.