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Crumpets and English Muffins
Yield: 6 Servings

1 qt water
2 oz yeast
1/2 lb potatoes
1/2 oz salt

MUFFINS: Wash, peel and boil the potatoes, rub through a colander,
add the water (just warm enough to bear the hand in it without
discomfort); then dissolve the yeast and salt in it, and stir in
sufficient flour to make a moist paste. Beat it well in a deep bowl
and then clear off the paste from the hands; cover over with a
clean cloth and leave it to rise in a warm place. When it has well
risen, and is light and spongy, turn it out on the table, dredge
over with flour, and then divide it off into pieces about 3 oz in
weight, roll them up into round shapes, and set them on a wooden
tray, well dusted with flour to prove. When light enough, see that
the hot plate is hot, and then carefully transfer the muffins from
the tray, one at a time, using a thin tin slice for the purpose,
taking particular care not to knock out the proof or the muffins
will be spoilt. When they have been properly cooked on one side,
turn over with the slice and cook the other side. When the muffins
are done, brush off the flour, and lay them on a clean clothe or
sieve to cool. To toast them, divide the edge of the muffin all
round by pulling it open to the depth of about 1 inch with the
fingers. Put it on a toasting fork and hold it before a clear fire
till one side is nicely browned, but not burnt; turn, and toast it
on the other. Do not toast them too quickly, otherwise the middle
of the muffin will not be warmed through. When done, divide them
by pulling them open; butter them slighlty on both sides, put them
together again, and cut them into halves. Pile on a hot dish and
send quickly to table. Time: 25 to 30 minutes to bake. Sufficient
for about 2 dozen muffins.

CRUMPETS: Proceed exactly the same as directed for Muffins (above),
but stir in only half the quantity of flour used for them, so that
the mixture is more of a batter than a sponge. Cover over, and
leave for 1/2 an hour. At the end of that time take a large wooden
spoon and well beat up the batter, leave in the spoon, cover over,
and leave for another 1/2 an hour. Then give the batter another
good beat up. This process must be repeated 3 times with the
intervals. When completed, see that the hot plate is quite hot,
lay out some crumpet rings rubbed over inside with a little clean
lard on a baking tin, and pour in sufficient of the batter to make
the crumpets. When cooked on one side, turn over with a palette-knife,
and when done take off on to a clean cloth to cool. Muffins and
crumpets should always be served on separate dishes, and both
toasted and served as quickly as possible. Time: about 20 minutes
to cook. Sufficient for about 2 dozen crumpets.


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