Crumpets (Bakers’). — Dissolve loz. German yeast in a
quart of warm milk, add a teaspoonful of salt, and when the
yeast is quite melted pour it into 21b. of flour✪ Crumpets (Bakers’) in a basin,
and work it all to a smooth batter ; then cover the pan, and
let the batter rise in a warm place for about three-quarters
of an hour. Now make a stout iron baking sheet hot in
the oven, brush this over with liquid butter, put some
oiled crumpet rings evenly on this in rows, put a large
tablespoonful of the batter very carefully in each, slip
the sheet into the oven, close the oven door at once, and
bake in a sharp oven. When one side is done lift the
crumpets out of the rings, and turn them on the sheet to
insure both sides being cooked nicely. Crumpets can be
eaten either hot or cold, or re-toasted and buttered.
Melt loz. of butter over the fire in a pint of
ROLLS, &c.
53
milk, lifting it off the moment the butter is dissolved ; now
let it cool a little, then add to it a well-beaten egg, a pinch
of salt, and enough flour to produce a nice batter, pouring
in at the last a gill of fresh yeast ; cover, and let it stand in
a warm place fifteen to twenty minutes, then bake lightly
on a buttered plate in proper rings, either over the fire or
in the oven. As soon as one side seems properly toasted,
turn it over on to the other. The rings should only be
half filled with the batter, as it rises a good deal in the
baking.
Crumpets. — Weigh ljlb. of flour, rub down half an ounce
of German yeast with a little sugar and water, pour a pint
of warm milk over it, anl let it stand to settle ; strain it
into the flour, stir it well, and put in a warm place to rise.
When well risen add another pint of milk, with a little salt
and two well-beaten eggs ; set it aside in a warm place to
rise again. Heat the griddle or frying-pan, rub it with a
piece of butter, and, when the batter has risen sufficiently,
pour a teacupful of the batter into the pan without stirring
the mixture. As soon as it is set turn it over quickly with
a slice, lay them as soon as they are done on a clean cloth,
and cover them with another. Toast them when wanted.
Damper. — This Australian bread-stuff is much nicer than
people at home give it credit for being. It should, properly,
be bake I in the ashes of a wood fire, and that fire a large
one, which should have burnt down to a fine, powdery ash,
still retaining a large amount of heat ; but, failing this, the
dough can be cooked in a camp oven, drawing the fire well
over, round, and under it. A strong fire is an essential for
this cake, and it is wise for the beginner to make a small
loaf of it for a very large amount of fire Put into a dish
2lb. of flour, sprinkling into this a teaspoonful of bicarbonate
of soda and half that amount of tartaric acid, with salt to
taste. When this is all well mixed make a hollow in it,
and with the right hand pour in sufficient water or milk to
moisten the dough✪ Damper, keeping it mixed up all the time with
54
BREAD, CAKES, AND BISCUITS.
Page 34 · 2 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Crumpets (Bakers’). — Dissolve loz. German yeast in a quart of warm milk, add a teaspoonful of salt, and when the yeast is quite melted pour it into 21b. of flour in a basin, and work it all to a smooth batter ; then cover the pan, and let the batter rise in a warm place for about three-quarters of an hour. Now make a stout iron baking sheet hot in the oven, brush this over with liquid butter, put some oiled crumpet rings evenly on this in rows, put a large tablespoonful of the batter very carefully in each, slip the sheet into the oven, close the oven door at once, and bake in a sharp oven. When one side is done lift the crumpets out of the rings, and turn them on the sheet to insure both sides being cooked nicely. Crumpets can be eaten either hot or cold, or re-toasted and buttered.
Melt loz. of butter over the fire in a pint of
milk, lifting it off the moment the butter is dissolved ; now let it cool a little, then add to it a well-beaten egg, a pinch of salt, and enough flour to produce a nice batter, pouring in at the last a gill of fresh yeast ; cover, and let it stand in a warm place fifteen to twenty minutes, then bake lightly on a buttered plate in proper rings, either over the fire or in the oven. As soon as one side seems properly toasted, turn it over on to the other. The rings should only be half filled with the batter, as it rises a good deal in the baking.
Crumpets. — Weigh ljlb. of flour, rub down half an ounce of German yeast with a little sugar and water, pour a pint of warm milk over it, and let it stand to settle ; strain it into the flour, stir it well, and put in a warm place to rise. When well risen add another pint of milk, with a little salt and two well-beaten eggs ; set it aside in a warm place to rise again. Heat the griddle or frying-pan, rub it with a piece of butter, and, when the batter has risen sufficiently, pour a teacupful of the batter into the pan without stirring the mixture. As soon as it is set turn it over quickly with a slice, lay them as soon as they are done on a clean cloth, and cover them with another. Toast them when wanted.
Damper. — This Australian bread-stuff is much nicer than people at home give it credit for being. It should, properly, be baked in the ashes of a wood fire, and that fire a large one, which should have burnt down to a fine, powdery ash, still retaining a large amount of heat ; but, failing this, the dough can be cooked in a camp oven, drawing the fire well over, round, and under it. A strong fire is an essential for this cake, and it is wise for the beginner to make a small loaf of it for a very large amount of fire Put into a dish 2lb. of flour, sprinkling into this a teaspoonful of bicarbonate of soda and half that amount of tartaric acid, with salt to taste. When this is all well mixed make a hollow in it, and with the right hand pour in sufficient water or milk to moisten the dough, keeping it mixed up all the time with
Records on this page
Crumpets (Bakers’)Damper