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Crumpets

Warm one pint of new milk and one ounce of butter in a saucepan; when the butter melts, take it from the fire, let it cool a little, and mix with it a beaten egg, a pinch of salt, and flour enough to make it into a batter; lastly, put with it a quarter of a pint of fresh yeast. Cover it, and let it stand in a warm place for a quarter of an hour. Bake the crumpets slightly on an iron plate made for the purpose, and well greased. If this is not at hand, they may be baked in the frying-pan. When one side appears sufficiently cooked turn them quickly on the other. Crumpets may, however, be bought for a trifling expense, and as they take a good deal of trouble to prepare, it does not seem worth while to make them at home when they can be purchased. They should be toasted and plentifully buttered; they will be soft and woolly, and rather like a blanket soaked in butter. Time to bake, about ten minutes. Probable cost, 1/2d. each. Allow two for each person.