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Oatmeal Muffins (Yeast cake dissolved in cup)

14 yeast cake dissolved in 1/4 cup lukewarm milk 1 cup cold cooked oatmeal 21½ cups flour Add sugar and salt to scalded milk; when lukewarm, add dissolved yeast cake. Work oatmeal into flour with tips of fingers, and add to first mixture; beat thoroughly, cover, and let rise over night. In morning, fill buttered iron gem pans two-thirds full, let rise on back of range that pan may gradually heat and mixture rise to fill pan. Bake in moderate oven twenty-five to thirty minutes.