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CRUMPETS

1/4 cup warm water (115 deg. F.)
1 package dry yeast
1 teaspoon sugar
1/2 cup milk, scalded and cooled to lukewarm
1 egg
1 1/2 cups flour
1/4 teaspoon salt
2 tablespoons butter, melted

Combine the warm water, yeast and sugar in a mixing bowl and let
set for 10 minutes.

Add the milk and egg and mix well. Add the flour, salt and butter
and beat vigorously until batter is smooth. An electric mixer
works fine -- the beating encourages the holes to form.

Cover the bowl with a towel and set in a warm draft-free place for
an hour or more or until batter has doubled in size. Stir batter
to deflate it.

Heat a skillet to moderate heat. Arrange the well-buttered rings
on the skillet and let them warm up. Drop a heaping tablespoon of
batter into each ring. When crumpets begin to bubble and bottoms
are lightly brown, remove rings, turn crumpets and brown the second
side. Serve hot from skillet. Makes about a dozen.

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