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Raised Muffins

1 pint of milk scalded 1/2 yeast-cake 2 tablespoons butter 1/2 teaspoon salt 2 1/2 cups of flour 1/4 cup warm water Scald the milk, add the butter, sugar and salt. When lukewarm, add the yeast dissolved in quarter of a cup of lukewarm water. Stir in enough flour to bake a drop batter, cover with a cloth, place it in a warm place to rise over night. In the morning, stir it, and pour into greased muffin-rings on a hot soapstone griddle, filling the rings half full of batter. Turn the muffins with a pancake turner, and bake them on both sides until a thin brown crust is formed.