Scald milk; add butter, salt and sugar. Cool until lukewarm.

Soften yeast in lukewarm water.

Add yeast to milk mixture, with 6 cups flour. Stir the batter until well mixed. Cover and permit it to rise in a warm place until it is light and has doubled in bulk.

Add stiffly beaten egg white and flour to make stiff dough.

Flatten the dough with a rolling pin to the thickness of 1/2-inch. Cut into rounds with a 3-inch cutter when it begins to rise. Permit the dough to rise until it is light.

Bake the muffins on a griddle which is fairly hot and well greased. Allow the muffins to cook slowly until they are done (about 15 minutes). Test to be sure that they are done all the way through. Turn frequently.

Split the muffins and brush the inside with melted butter. Toast until light brown (in oven). Serve with jam etc.

Yeild: 50 muffins of 3-inch size

until ready for use.

E. Terrell Ma, Prof of Home Economics and Director of University Dining Halls, U of Wash, Seattle. Published by Jb Lippincott Co.

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