Recipe#2215

Title: Crumpets 03

From: af961@james.freenet.hamilton.on.ca (Helen Peagram) 
 Newsgroups: rec.food.baking 
 Date: 23 Jan 1997 19:15:31 -0500 
 Message-ID: <5c8uv3$ejj@james.freenet.hamilton.on.ca> 

Yield: 6 Servings
 1 qt water
 2 oz yeast
 1/2 lb potatoes                       
 1/2 oz salt
 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 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.