Muffins And Crumpets (mrs. Beeton’s)

INGREDIENTS

INSTRUCTIONS

Makes 24 Muffins or Crumpets  flour  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 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 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.  From: Mrs. Beeton's All
About Cookery, Ward, Lock & Co., Ltd., London  & Melbourne, (circa
1890's).  Posted by June Hoffman, 8/93  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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