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English Muffins

1/2 c milk, scalded
1/4 c shortening
1 1/2 ts salt
1 tb sugar
1/2 c water, room temperature
1 pk yeast
3 c flour, sifted
4 tb white 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.

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