Yeast Muffins and Crumpets

Many thanks to Meg Broome for posting this recipe to the WAGGGS-L Mailing List!

Source: "Cookery for every Household" by Florence B Jack, published in 1914 (!) by Thomas Nelson & Sons, London.

Ingredients:

Directions: Sift the flour and the salt into a basin. Melt the butter into a small saucepan, add the milk, and let it become just lukewarm over the fire. Put the yeast into a small basin with the sugar, and mix them together with a spoon until of creamy consistency. Add the warm milk and butter to the yeast and sugar, mix well together, then strain into the centre of the flour. Add also the egg, well beaten, and mix together for a few minutes. Cover the basin with a clean cloth, and set it in a warm place for 1+1/2 hours to allow the mixture to rise. (On a chair by the side of the fire, or on the rack will do, provided the place is not too hot so that it causes the mixture to cook on the sides of the basin.)

Crumpets:- heat a griddle and grease it with butter. Drop onto it spoonfuls of the above mixture, and brown first on one side then the other. Serve hot, buttered.

Muffins: grease some rings [metal - not plastic - they didn't have that in 1914]. Half fill them with the above mixture, cook and brown one side, then remove the rings, turn the muffins and cook and brown them on the other side. These are nice split, buttered, and served hot. Time to cook: crumpets, about 5 minutes, muffins, about 10-12 minutes.

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