TOTTENHAM MUFFINS.
340. One quart of flour,
Three eggs,
One gill of yeast,
A table spoonful of butter,
Salt to taste,
Milk sufficient to form a batter.
Place the butter near the fire where it may dissolve but not get hot.
Beat the eggs till they are thick, add them to the flour, with as much milk as will make a thick batter; stir in the melted butter and salt. Lastly a gill of yeast. Bake in muffin hoops.
CRUMPETS OR FLANNEL CAKES.
341. One pint of milk,
One egg,
A tea spoonful of butter,
Salt to taste,
Half a gill of yeast,
As much wheat flour as will form a batter.
Warm the milk and butter together; it should be lukewarm but not hot. Beat up the egg and add to it with the salt, then flour enough to form a batter; lastly the yeast. Set it to rise, and when light grease your bake-iron and bake them like buckwheat cakes—butter them and serve them hot.
SCOTCH CRUMPETS.
342. Two eggs,
One pint of milk,
A tea spoonful of butter,
Half a gill of yeast,
Salt to taste,
As much oatmeal or unbolted flour as will make a batter.
Warm the butter in the milk—it must be merely lukewarm when the eggs are put in. Beat the eggs very light, stir them into the milk, and add as much oatmeal or unbolted flour (the latter is preferable,) as will form a batter, add the salt and yeast, beat it well, and stand it away to rise.