*  Exported from  MasterCook  *
 
                    MUFFINS AND CRUMPETS (MRS. BEETON'S)
 
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       qt           Water
    2       oz           Yeast
      1/2   lb           Potatoes
      1/2   oz           Salt
 
   Makes 24 Muffins or Crumpets
   
   flour
   
   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. 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. 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. 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. When they have
   been properly cooked on one side, turn over with the
   slice and cook the other side. When the muffins are
   done, brush off the flour, and lay them on a clean
   cloth or sieve to cool.
   
   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. 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. Do not
   toast them too quickly, otherwise the middle of the
   muffin will not be warmed through. When done, divide
   them by pulling them open; butter them slighlty on
   both sides, put them together again, and cut them into
   halves. Pile on a hot dish and send quickly to table.
   
   Time: 25 to 30 minutes to bake. Sufficient for about 2
   dozen muffins.
   
   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. Cover over, and leave for 1/2 an
   hour. 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 1/2 an hour. Then
   give the batter another good beat up. This process
   must be repeated 3 times with the intervals. 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. When
   cooked on one side, turn over with a palette-knife,
   and when done take off on to a clean cloth to cool.
   Muffins and crumpets should always be served on
   separate dishes, and both toasted and served as
   quickly as possible.
   
   Time: about 20 minutes to cook. Sufficient for about 2
   dozen.
   
   From: Mrs. Beeton’s All About Cookery, Ward, Lock &
   Co., Ltd., London & Melbourne, (circa 1890’s).
   
   Posted by June Hoffman, 8/93
  
 
 
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