tand in a warm place
until it has risen; then add a quarter of a pint of warm milk, and one
ounce of butter rubbed in some flour quite fine; mix them well together:
then add sufficient flour to make it into dough, cover it over, and let
it stand half an hour; then work it up again, and break it into small
pieces: roll them up quite round, and cover them over for a quarter of
an hour; then bake them.

_Crumpets._--(No. 103.)

The same: instead of making the mixture into dough, add only sufficient
flour to make a thick batter, and when it has stood a quarter of an hour
it will be ready to bake.

Muffins and crumpets bake best on a stove with an iron plate fixed on
the top; but they will also bake in a frying-pan, taking care the fire
is not too fierce, and turning them when lightly browned.

_Yorkshire Cakes._--(No. 104.)

Take a pint and a half of milk quite warm, and a quarter of a pint of
thick small-beer yest; mix them well together in a pan with sufficient
flour to make a thick batter; let it stand in a warm place covered over
until it has risen as high as it will; rub six ounces of butter into
some flour till it is quite fine; then break three eggs into your pan
with the flour and butter; mix them well together; then add sufficient
flour to make it into a dough, and let it stand a quarter of an hour;
then work it up-again, and break it into pieces about the size of an
egg, or larger, as you may fancy; roll them round and smooth with your
hand, and put them on tins, and let them stand covered over with a light
piece of flannel.

FOOTNOTES:

[376-*] The goodness of a cake or biscuit depends much on its being well
baked; great attention should be paid to the different degrees of heat
of the oven: be sure to have it of a good sound heat at first, when,
after its being well cleaned out, may be baked such articles as require
a hot oven, after which such as are directed to be baked in a
well-heated or moderate oven; and, lastly, those in a slow soaking or
cool one. With a little care the above degrees may soon be known.

In making butter cakes, such as Nos. 55, 57, or 61, too much attention
cannot be paid to have the butter well creamed; for should it be made
too warm, it would, cause the mixture to be the same, and when put to
bake, the fruit, sweetmeats, &c. would, in that event, fall to the
bottom.

Yest cakes should be well proved before put into the oven, as they will
prove but little afterward.

I