Monday, June 20, 2011

CRUMPETS

One pint of milk, four ounces butter, one teaspoonful salt, one cake compressed yeast, three cups flour. Scald milk and let stand until lukewarm, then add salt and flour, beat vigorously, then add butter melted and the yeast, beat again, cover and stand in a warm place until very light. Grease muffin rings and place them on a hot griddle. Fill each ring half full of batter. Bake until brown on one side, then turn and brown the other side. Take from the fire and stand aside until wanted. When ready to use, steam and serve with butter, marmalade, syrup, jam, or anything else desired.

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