CrunypeU (PaX^r8').-<^Di8solve lo2. German yeast in a
quart of warm milk, add a teaspoonf ul of salt, and when the
yeast is quite melted pour it into 21b. of flour in a basin,
and work it all to a smooth batter ; then cover the pan, and
let the batter rise in a warm place for about three-quarters
of an hour. Now make a stout iron baking sheet hot in
the oven, brush this over with liquid butter, put some
oiled crumpet rings evenly on this in rows, put a large
tablespoonful of the batter very carefully in each, slip
the sheet into the oven, close the oven door at once, and
bake in a sharp oven. When one side is done lift the
crumpets out of the rings, and turn them on the sheet to
insure both sides being cooked nicely. Crumpets can be
eaten either hot or cold, or re-toasted and buttered.
— Melt loz. of butter over the fire in a pint of



BOLLS, &o. 58

milk, lifting it off the moment the bntter is dissolved ; now
let it cool a little, then add to it a well-beaten egg, a pinch
of salt, and enough flonr to produce a nice batter, ponring
in at the last a gUlof fresh yeast ; cover, and let it stand in
a warm place fifteen to twenty minutes, then bake lightly
on a battered plate in proper rings, either oyer the fire or
in the oyen. As soon as one side seems properly toasted,
tnm it over on to the other. The rings should only be
half filled with the batter, aa it rises a good deal in the
baking.
