Crumpets

From a

1911

cook book

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.

1 c. Milk

1/2 tsp. Salt

1 tsp. Sugar

1/2 Yeast Cake, ~ or 1/2 c. Yeast

1/4 c. melted Butter

some Flour

.

Scald the Milk and add to it

the Sugar, and Salt.

When lukewarm, add the Yeast and

sufficient Flour to make a rather stiff Batter.

Set in a warm place to rise for 1/2 hour,

when the mixture should be light and spongy.

Then stir in the melted Butter.

Have ready a heated griddle and

a number of Crumpet-rings.

.

The English Crumpet-rings are made of iron,

and are much larger than our Muffin-rings,

being about 4 inches in diameter.

Large Muffin-rings may be used.

.

Grease them and lay them on the griddle.

When hot, pour in Sufficient Batter to fill

them to the depth of 1/2 inch.

Place them in a moderate oven heat,

so they will rise slowly.

When the upper side is full of bubbles,

and slightly dried, turn the Crumpets,

rings and all, baking lightly on both sides.

.

When done they should be partly torn open,

Buttered well, and set in the oven, or

they may be toasted on either side and

served very hot.

.

Care should be taken that the Batter is not

too thin, else it will escape from under the rings.

The heat in the pan and rings

usually prevents this however.