===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 07-09-94 (20:15)             Number: 435
From: Z PEGASUS #2 @1219000*1      Refer#: NONE
  To: ALL #1 @1219000*1             Recvd: NO  
Subj: Crumpets & Muffins (Engl)      Conf: (37) Home Cooki
---------------------------------------------------------------------------
---------- Recipe via Meal-Master (tm) v8.01

      Title: Crumpets and Muffins (English)
 Categories: Breads, Muffins
      Yield: 6 servings

           *INGREDIENTS*
      1 qt Water
      2 oz Yeast
    1/2 lb Potatoes
    1/2 oz Salt
           Flour

  *DIRECTIONS*

  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
  clothe 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 crumpets.

  From: Mrs. Beeton's All About Cookery, Ward, Lock &
  Co., Ltd., London & Melbourne, (circa 1890's)

  Shared by June Hoffman, 7/93

-----
---
  OLX 2.1 TD  Power corrupts and absolute power can be really fun!

                          VQWK 6.20 [Rev H - 04/04/94]
