1/2 c Milk — scalded
1 1/2 ts Salt
1/2 c Water — room temperature
3 c Flour —
1/4 c Shortening
1 tb Sugar
1 pk Yeast
te cornmeal
Combine milk, shortening, salt and sugar. Cool to lukewarm by adding water. Dissolve yeast as directed on package. Add to milk mixture and stir well. Add flour and mix until a soft dough is formed. Roll out on floured board to 1/4 inch thickness. Cut with a 3 1/2 inch round cutter. Place on a baking sheet that
has been sprinkled with 2 tablespoons cornmeal. Sprinkle tops of muffins with additional 2 tablespoons cornmeal. Let rise in a warm place(85-90 degrees) until double in bulk-about 1 hour. Bake slowly on a hot, ungreased griddle until brown, about 7 minutes on each side. Split muffins, toast and serve with butter and marmalade. >From: TLMVC@aol.com