MUFFINS AND CRUMPETS
Wash, peel and boll a potato, weighing not more than Jib, then rub through a colander and add a quart of water that has been warmed sufficiently to just bear the hand in. In this
dissolve 2oz of yeast and a pinch of salt. Stir in sufficient flour to make the mixture the consistency of batter. Mix well in a deep bowl, cover and leave for half an hour. Next, beat the batter up well with a wooden spoon, leave in the spoon, cover, and let stand for half an hour. Repeat this process again, meanwhile get the oven quite hot. Place some crumpet rings on a baking-tin, having rubbed them j over with a little lard beforehand. Then pour in sufficient batter for the ; crumpets. Muffins are made in the ! same way, but with more flour. These J should be toasted and served as quickly as possible.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/SUNAK19300412.2.155.7
Bibliographic details
Sun (Auckland), Volume IV, Issue 946, 12 April 1930, Page 21
Word Count
151MUFFINS AND CRUMPETS Sun (Auckland), Volume IV, Issue 946, 12 April 1930, Page 21
Using This Item
Stuff Ltd is the copyright owner for the Sun (Auckland). You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in