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Yeast Muffins

One and one-half pints of flour; two pints sweet milk; two tablespoons butter; one-half teaspoon salt; twothirds cake yeast; three eggs. Dissolve the yeast in half a teacup warm water, mix the milk with the flour, beat the yolks of the eggs, and with the butter melted, and salt, add to the flour; lastly the yeast. Put this to rise at nine o'clock the night before they are to be baked for breakfast. Just before baking the next morning, beat the whites very stiff and stir slowly in the batter; put the batter into hot, greased muffin rings; let them stand a few minutes, and bake one-half hour in a quick oven. If these muffins should be wanted for supper, put them to rise at twelve o'clock that day.