The complete servant / Being a practical guide to the peculiar duties and business of all descriptions of servants, from the housekeeper to the servant of all-work, and from the land steward to the foot-boy. With useful receipts and tables

by servant Samuel Adams; Sarah Adams

22. CRUMPETS.

Set two pounds of flour with a little salt before the fire till quite warm; then mix it with warm milk and water till it is as stiff as it can be stirred; let the milk be as warm as it can be borne with the finger, put a cupful of this with three eggs well beaten, and mixed with three spoonsful of very thick yeast; then put this to the batter and beat them all well together in a large pan or bowl, add as much milk and water as will make it into a thick batter; cover it close and put it before the fire to rise: put a bit of butter in a piece of thin muslin, tie it up, and rub it lightly over the iron hearth or frying pan; then pour on a sufficient quantity of batter at a time to make one crumpet; let it do slowly, and it will be very light. Bake them all the same way. They should not be brown, but of a fine yellow.

23. MUFFINS.

Mix a pint and a half of warm milk and water, with a quarter of a pint of good yeast, and a little salt; stir them together for a quarter of an hour, then strain the liquor into a quarter of a peck of fine flour; mix the dough well and set it to rise for an hour, then roll it up and pull it into small pieces, make them up in the hand like balls, and lay a flannel over them while rolling to keep them warm. The dough should be closely covered up the whole time; when the whole is rolled into balls, the first that are made will be ready for baking. When they are spread out in the right form for muffins, lay them on tins and bake them, and as the bottoms begin to change colour turn them on the other side.

24. COMMON BUNS.

Rub four ounces of butter into two pounds of flour, a little salt, four ounces of sugar, a dessert spoonful of caraways, and a tea spoonful of ginger; put some warm milk or cream to four table spoonsful of yeast; mix all together into a paste, but not too stiff; cover it over and set it before the fire an hour to rise, then make it into buns, put them on a tin, set them before the fire for a quarter of an hour, cover over with flannel, then brush them with very warm milk, and bake them of a nice brown in a moderate oven.

25. CROSS BUNS.

Put two pounds and a half of fine flour into a wooden bowl, and set it before the fire to warm; then add half a pound of sifted sugar, some coriander seed, cinnamon and mace powdered fine; melt half a pound of butter in half a pint of milk: when it is as warm as it can bear the finger, mix with it three table spoonsful of very thick yeast, and a little salt; put it to the flour, mix it to a paste, and make the buns as directed in the last receipt. Put a cross on the top, not very deep.

26. RUSKS.

Beat up seven eggs, mix them with half a pint of warm new milk, in which a quarter of a pound of butter has been melted, add a quarter of a pint of yeast, and three ounces of sugar; put them gradually into as much flour as will make a light paste nearly as thin as batter; let it rise before the fire half an hour, add more flour to make it a little stiffer, work it well and divide it into small loaves, or cakes, about five or six inches wide, and flatten them. When baked and cold put them in the oven to brown a little. These cakes, when first baked, are very good buttered for tea; if they are made with caraway seeds they eat very nice cold.