*  Exported from  MasterCook  *
 
                        CRUMPETS & MUFFINS (ENGLISH)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       qt           Water
    2       oz           Yeast
      1/2   lb           Potatoes
      1/2   oz           Salt
                         Flour
 
   MUFFINS: Wash, peel & 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 & salt in it, & stir in sufficient flour to make
   a moist paste. Beat it well in a deep bowl & then
   clear off the paste from the hands; cover over with a
   clean cloth & leave it to rise in a warm place. When
   it has well risen, & is light & spongy, turn it out on
   the table, dredge over with flour, & then divide it
   off into pieces about 3 oz in weight, roll them up
   into round shapes, & set them on a wooden tray, well
   dusted with flour to prove. When light enough, see
   that the hot plate is hot, & 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 & cook the other side. When the
   muffins are done, brush off the flour, & 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 & hold it before a clear fire till one
   side is nicely browned, but not burnt; turn, & 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, & cut them into halves. Pile on a hot dish &
   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, & leave for 1/2 an
   hour. At the end of that time take a large wooden
   spoon & well beat up the batter, leave in the spoon,
   cover over, & 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, & pour in sufficient of the
   batter to make the crumpets. When cooked on one side,
   turn over with a palette-knife, & when done take off
   on to a clean cloth to cool. Muffins & crumpets should
   always be served on separate dishes, & both toasted &
   served as quickly as possible. Time: about 20 minutes
   to cook. Sufficient for about 2 dozen crumpets.
  
 
 
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