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Imperial Muffins

yeast cake 3/4 cupful lukewarm water 13/4 cupfuls flour 1 cupful cornmeal Add sugar and salt to milk; when lukewarm add yeast cake dissolved in 1/4 cupful of the water, and 1/4 cupfuls flour, cover, and let rise until light, then add Crisco, cornmeal, remaining flour and water. Let rise over night, in morning fill Criscoed muffin rings, two-thirds full; let rise until rings are full and bake thirty minutes in hot oven. Sufficient for twelve muffins. 2 eggs 2 cupfuls sugar 2 cupfuls Crisco 2 cupfuls milk