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English Crumpets

1 1/2 pounds of flour. 1 quart of warm water. 1 cupful of yeast. 1 basting-spoonful of melted lard. 1 basting-spoonful of syrup 1 small teaspoouful of salt Mix all the ingredients together like setting sponge for bread-with very cold water if made over night for breakfast, or else 6 hours before the meal with warm. Beat thoroughly both at time of mixing and just before baking. Such cakes as these, baked rather dry and not too thin, are made and sold in shops which have no other business but these and muffins in all the cities. The "crumpets" are commonly toasted in their native lands. Wheat Batter Cakes. "Flannel" Cakes. 2 pounds, or quarts, of flour. 2 quarts of warm water. 1 cup of yeast. 1 basting-spoonful of syrup. 4 ounces of melted lard. 4 eggs Salt. Mix the flour into a sponge with the yeast and water, either over night or 6 hours before supper. An hour before the meal add the enriching ingredients and beat well.