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Crumpets

Put two ounces of flour in a basin; dissolve one ounce of German yeast in one quart of warm milk, add one teaspoonful of salt, and when the yeast is dissolved, mix the flour with the milk; when it is quite smooth, throw a cloth over the pan and let the batter rise in a warm place, this will take about three-quarters of an hour. Place in the oven, until quite hot, a stone slab which should be about one inch thick and the size of an ordinary baking-sheet; when the slab is hot, oil it with butter, put some tin hoops also oiled in rows onto it; take out carefully large spoonfuls of the batter and put one in each hoop; shut the oven quickly and bake the crumpets in a sharp heat. When they are done on one side, remove the hoops and turn the crumpets over that they may bake on the other side.