English Muffins

From a
1923
cook book
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Set late the night before,
for breakfast the next morning,
1 cake of Fleischmann's Yeast,
dissolved in 3/4 c. of Lukewarm Water,
1 1/2 c. of Milk and Water,
1 1/2 Tbsp. Sugar,
1 Egg,
1 1/2 Tbsp. Melted Butter,
1/2 tsp. Salt,
and Flour enough for a Stiff Batter
(about 4 c.).
Mix Butter, Sugar, Salt, Egg, Milk, Yeast, Water, and Flour.
Let rise over night.
In the morning,
drop from a spoon in ungreased Muffin tins
and bake in a moderate oven.

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Makes 20.
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