Instructions: 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 sowly 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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