Breakfast Cakes.
Rub 3 oz. butter into 1 lb. flour, and a little salt. Mix 1 egg with a table-spoonful of yeast, and a little warm milk, and wet the flour, using as much milk as is required to make a light batter, as for fritters; beat well with the hand, then cover, and let it stand three or four hours, in a warm place, to rise. Add flour to make it into a paste to roll out. Make the cakes the size you choose, let them stand half an hour before the fire, prick them in the middle, with a skewer, and bake in a quick oven.—Or: mix 1 pint of cream, 2 eggs, a table-spoonful of yeast, and a little salt, into ½ lb. flour. Cover and let it rise. Bake on tins.—Or: melt ¼ lb. butter in new milk enough to wet up 2 lbs. flour, add 4 eggs, 4 table-spoonsful yeast, and wet up the flour; let it stand ten minutes, make it into 6 cakes, prick them with a fork, and let them stand covered near the fire, half an hour; bake in a moderate oven, a quarter of an hour.
Yorkshire Cakes.
Mix 1½ pint of warm milk, with a tea-spoonful of good yeast, into flour to make a thick batter; let it stand, covered, in a warm place, to rise. Rub 6 oz. butter into a little flour, add 3 eggs, mix well, then mix it with the batter, add flour enough to work it into a stiff dough, and let it stand again a quarter of an hour; then knead again, and break it into small cakes, roll round and smooth, then put them on tins, cover lightly, and set them by the fire fifteen minutes, to rise, before you put them into the oven.
Roehampton Rolls.
To 1 lb. of flour, add the whites of 3 eggs, 3 oz. butter, and 1 spoonful of yeast, wet it with milk into a stiff dough; let this rise, before the fire, an hour, make it into rolls, and bake ten minutes.—Or: to ½ pint of yeast add 2 eggs, 2 lumps of sugar, a piece of butter the size of an egg, and 2 quarts of milk, beat well, and strain in as much fine flour as it will take up, mix well, and divide it into rolls; set them before the fire, an hour, then bake half an hour.
Muffins.
Mix a pint of scalded milk, with ¼ pint fresh yeast, and flour to make a thick batter. Set it in a warm place to rise. Rub 2 oz. butter in a little flour and add it to the batter, with flour to make it into dough; cover and let it stand again; knead well, and make it into muffins: put them on tins, let them stand a quarter of an hour, then bake them.
Crumpets.
Mix a quart of good milk into flour to make a thick batter, add a little salt, 1 egg, and a table-spoonful of small beer yeast; beat well, cover, and let it stand near the fire half an hour, to rise. Hang the girdle, or put the frying-pan over the fire, and when hot wipe it clean with a wet cloth. Tie a piece of butter in muslin, and rub it over the girdle: then pour on it a tea-cupful of batter, and as it begins to cook, raise the edge all round, with a sharp knife; when one side is done, turn it and bake the other side. When done, put it in a plate before the fire, rub the girdle with the buttered rag, and pour in another cupful of batter, then spread butter over the one in the plate, and so on, till they are all baked. Send a few at a time, quite hot, to table. Crumpets made thus are lighter than in the common way. Rye flour makes excellent cakes this way, and likewise Indian Corn meal. N.B.—Receipts for various ways of cooking Indian Corn flour or meal will be found in "Cobbett's Cottage Economy."