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 ozs. 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 cloth 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 slightly on both sides, put them together again, and cut them into halves. When sufficient are toasted and buttered, pile them on a very hot dish, and send them very quickly to table.
Time.—From 25 to 30 minutes to bake them. Average Cost, 1d. each.
Ingredients.—4 quarts of flour, 2 quarts of milk, 1 teacupful of sugar, 1 teacupful of butter, 1 teacupful of yeast, 4 eggs, a little salt.
Method.—Mix the butter and sugar together; add the eggs, salt, milk, flour and yeast (dissolved); let it rise all night. Make up into shapes of even size. Bake for 20 minutes.
Time.—20 minutes to bake. Average Cost, 2d. each.
Ingredients.—1 quart of water, 2 ozs. of yeast, ¼ of a lb. of potatoes, ½ an oz. of salt, flour.
Method.—Proceed exactly the same as directed for muffins, but stir in only half the quantity of flour used for them, so that the mixture is more of a batter than sponge. Cover over, and leave for ½ 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 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