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English Muffins

1 cake compressed yeast 1 cup milk, scalded and cooled 1 cup lukewarm water 1 teaspoon salt 2 level tablespoons sugar 4 tablespoons melted lard 6 cups sifted flour Dissolve the yeast and sugar in the lukewarm liquid; add lard (or butter), and three cups of flour. Beat until smooth; add rest of flour, or enough to make a soft dough, and last, the salt. Knead until smooth and elastic; place in well-greased bowl; cover and set aside in a warm place to rise. When double in bulk, which should be in about two hours, form with hand in twelve large, round biscuits. Cover and set aside for about one half hour. Then, with rolling pin, roll to about one fourth inch in thickness, keeping them round. Have ungreased griddle hot and bake ten minutes. Brown on both sides. As they brown, move to cooler part of stove, where they will bake more slowly, keeping them warm in the oven until all are baked. They can be reheated in this way or split and toasted on the griddle. These muffins are delicious served hot with plenty of butter.