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Crumpets & Muffins (English)

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      Title: CRUMPETS & MUFFINS (ENGLISH)
 Categories: Breads, Mrs. beeton, 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
 
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