I think this might be the recipe you're looking for. I found it in The Fleischmann Treasury of Yeast Baking from 1962. Email me back to let me know you got this.

Scald milk; stir in sugar, salt and Fleischmanns Margarine; cool to lukewarm. Measure warm water into large warm bowl. Sprinkle or crumble in Fleischmann's Yeast; stir until dissolved. Stir in lukewarm milk mixture, egg and half the flour; beat until smooth. Stir in remaining flour to make a stiff batter. Cover tightly with waxed paper or aluminum foil. Refrigerate dough at least 2 hours. Dough may be kept in refrigerator 3 days. To use, cut off amount needed and shape as desired.