English Crumpets

Ingredients

• a quart of warm milk
• half a cup of yeast
• a teaspoonful of salt
• flour enough to make a stiff batter
• half a cupful of melted butter
• a teaspoonful of soda

Method

1. 1

   Add yeast, salt, and flour to warm milk to make a stiff batter.

2. 2

   When light, rub in melted butter and soda.

3. 3

   Let stand until light.

4. 4

   Grease muffin rings, fill with batter, bake on both sides, butter while hot, and serve.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 45. The excerpt below is the record exactly as published.

a teaspoonful of salt. Mix the meal and water wdth a spoon into a soft dough ; then stir very briskly for a quarter of an hour or more, till it becomes light and spongy. The dough must next be spread evenly on a straight, flat board, and the board be placed nearly upright before an open fire, with some support to hold it in position. Bake well ; when done, cut into squares ; send hot to table, split and buttered. New England Corn Cake. — Take a quart of milk, a pint of corn meal, a teacup- ful of wheat flonr, a teaspoonful of salt, and two tablespoonfuls of melted butter. Scald the milk, and pour it gradually on the meal. When cool, add the butter and salt, and half a cupful of yeast. Let set over night. In the morning beat the sponge thoroughly, and add two well-beaten eggs, and half a tea- spoonful of soda dissolved in a teaspoonful of water. Pour into buttered deep earthen plates , let stand fifteen minutes to rise again , and bake from twenty to thirty minutes. Corn Meal Griddle Cakes. — Scald two cupfuls of sifted corn meal and mix with a cupful of wheat flour and a teaspoonful of salt. Add three well-beaten eggs ; thin with enough sour milk to make the mixture the right consistency. Beat' the mass till very light, and add a teaspoonful of baking-soda dissolved in a little water. If you use sweet milk, replace the soda with two large teaspoonfuls of baking powder. Lunch Biscuit. — To enough raised dough to make a loaf, add one half cupful sugar, one-half cupful lard, and mix thor- oughly. Roll to one-fourth inch thickness and cut with biscuit cutter, place them in pan one on top of the other, with piece of butter the size of a pea between them. Let raise and bake. Rusk. — Two teacupfuls raised dough, one teacupful sugar, half cupful butter, two well-beaten eggs, flour enough to make a stiff dough ; set to raise, and, when light, mold into high biscuit and let raise again, sift sugar over top and wet with milk, place in oven. Parker House Rolls. — Scald a pint of milk, melt in it while warm a piece of but- ter the size of an ^^z, add a tablespoonful of sugar, a pinch of salt, and a cupful of yeast. Add flour to make soft dough and let it rise over night. In the morning add half a teaspoonful of soda dissolved in a spoonful of water. Mix in enough flour to make the same stiff- ness as any biscuit dough, and roll out about a quarter of an inch thick. Cut with a large round cutter, spread soft butter over the tops, and fold one-half over the other by doubling. Cover, and place near the fire for fifteen or twenty minutes to rise be- fore baking. Bake in rather a quick oven. French Rolls. — These may be made of the bread dough prepared for baking. When making bread, reserve enough dough for rolls. Work into this a tablespoonful of lard or butter, and stand in a cool place for four hours. Knead again, and let stand three hours more. Then roll, very lightly, pieces of the dough into round cakes, and fold these over, not quite in the centre. Let rise again an hour, and bake half an hour in a hot oven. Risen Biscuit. — Mix one quart milk, three-quarters of a cupful each lard or butter and yeast, two tablespoonfuls white sugar, and a teaspoonful of salt, with flour enough to make a soft dough. Set over night. In morning roll out into a sheet three-quarters of an inch thick. Cut into round cakes, set close together in a pan, let rise twenty minutes, and bake twenty minutes. Or half 405 38 THE MODEL COOK BOOK the flour may be worked in, and the re- mainder five hours later, the dough being left to rise five hours more. Gluten Bread. — Scald a pint of milk ; when lukewarm, add the whites of two eggs slightly beaten, and one yeast cake dissolved in two tablespoon fuls of warm water ; add sufficient gluten flour to make a thick bat- ter. Beat for five minutes ; cover, and stand aside for three hours ; then add suffi- cient flour to make as thick a batter as you can handle with a spoon. Turn it into a greased square pan, and when it is very light (about one hour) bake in a moderately quick oven for three-quarters of an hour. Gluten Muffins. — Separate two eggs ; beat the yolks; add a pint of milk. Add to this a half pint of gluten flour, a half tea- spoonful of salt. When thoroughly mixed, add a rounding teaspoonful of baking pow- der ; stir in the well -beaten whites of the eggs. Bake in greased hot gem pans in a moderate oven twenty minutes. 5ally Lunn, — Warm one-half cupful of butter in a pint of milk ; add a teaspoonful of salt, a tablespoonful of sugar, and two quarts of flour. Beat thoroughly, and while the mixture is warm, add four well-beaten eggs, and, lastly, four tablespoonfuls of yeast, which beat in well. Set it to rise over night in a buttered dish. In the morn- ing, dissolve half a teaspoonful of soda, stir it into the batter, and set it to rise again about fifteen or twenty .minutes. Bake steadily three-quarters of an hour, or until a straw thrust in comes out clean. This cake should be torn apart, not cut. Cutting is apt to make warm bread heavy. Bake a light Vjrown. Eat while hot. English Crumpets. — To a quart of warm milk, add half a cup of yeast, a tea- spoonful of salt, and flour enough to make a stiff batter. When light, rub in half a cupful of melted butter, a teaspoonful of soda

Cook this with the app: pantry check, scaling, and the assistant.