| 1 | Makes 24 muffins or crumpets |
| 2 | flour |
| 3 | 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. |
| 4 | 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. |
| 5 | 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. |
| 6 | 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. |
| 7 | When they have been properly cooked on one side, turn over with the slice and cook the other side. |
| 8 | When the muffins are done, brush off the flour, and lay them on a clean cloth or sieve to cool. |
| 9 | 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. |
| 10 | 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. |
| 11 | Do not toast them too quickly, otherwise the middle of the muffin will not be warmed through. |
| 12 | When done, divide them by pulling them open; butter them slighlty on both sides, put them together again, and cut them into halves. |
| 13 | Pile on a hot dish and send quickly to table. |
| 14 | time: 25 to 30 minutes to bake. |
| 15 | Sufficient for about 2 dozen muffins. |
| 16 | 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. |
| 17 | Cover over, and leave for ?an hour. |
| 18 | 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 ?an hour. |
| 19 | Then give the batter another good beat up. |
| 20 | This process must be repeated 3 times with the intervals. |
| 21 | 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. |
| 22 | When cooked on one side, turn over with a palette-knife, and when done take off on to a clean cloth to cool. |
| 23 | Muffins and crumpets should always be served on separate dishes, and both toasted and served as quickly as possible. |
| 24 | time: about 20 minutes to cook. |
| 25 | Sufficient for about 2 dozen. |
