Set it before the fire, covered with a cloth, to rise for two hours, and bake in tin rings, on a slab of stone or marble, heated on the top of an ordinary kitchen range or close stove. (This will take about two hours to heat. The stone must be not less than one and a half inches thick, or it is liable to crack with the heat. A discarded marble mantel-piece is excellent for this purpose.)
The crumpet rings should be slightly buttered. Place them on the stone when your batter is ready and pour into each a small tea-cupful of the batter. As soon as the crumpet has risen, remove the ring, and turn the crumpet over on the stone. They cook very quickly.
Dropped Scones
4 cups flour
2 cups milk
1 egg
¹⁄₂ tea-spoon carbonate of soda
¹⁄₄ tea-spoon tartaric acid
2 table-spoons powdered sugar
Beat the egg. Mix all together into a smooth batter. Fry in butter in a small frying pan a spoonful at a time.
Echaudés à Thé
¹⁄₂ lb. sifted flour
3 eggs
2 ozs. butter
2 lumps of sugar
Rub the sugar on a lemon and when dry crush it finely. Work all the ingredients together thoroughly with the hand. Set aside for an hour. Then roll out the paste on a floured board. Form into little balls the size of a walnut, rolling them with the hand which should be well floured. Throw them into boiling water. When they come to the surface take them out and throw them quickly into cold water. Leave them in the water for two hours. Drain them and put them on a baking tin in a hot oven. Bake for quarter of an hour.
*Golden Corn Cake
³⁄₄ cup corn meal
1¹⁄₄ cups flour
¹⁄₄ cup powdered sugar
1 cup milk
1 egg
1 table-spoon butter
4 tea-spoons baking powder