Muffins and Crumpets(Mrs. Beeton's)

Directions

1. 1

   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

2. 2

   then dissolve the yeast and salt in it, and stir in sufficient flour to make a moist paste

3. 3

   Beat it well in a deep bowl and then clear off the paste from the hands

4. 4

   cover over with a clean cloth and leave it to rise in a warm place

5. 5

   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

6. 6

   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 sli

7. 7

   When they have been properly cooked on one side, turn over with the slice and cook the other side

8. 8

   When the muffins are done, brush off the flour, and lay them on a clean cloth or sieve to cool