These are made in the same manner as muffins, only, in making the
mixture, let it be more like batter than dough. Let it rise for about
½ hour; pour it into iron rings, which should be ready on a hot-plate;
bake them, and when one side appears done, turn them quickly on the
other. _To toast them_, have ready a very _bright clear_ fire; put
the crumpet on a toasting-fork, and hold it before the fire, _not too
close_, until it is nicely brown on one side, but do not allow it to
blacken; turn it, and brown the other side; then spread it with good
butter, cut it in half, and, when all are done, pile them on a hot
dish, and send them quickly to table. Muffins and crumpets should
always be served on separate dishes, and both toasted and served as
expeditiously as possible. _Time._—From 10 to 15 minutes to bake them.
_Sufficient._—Allow 2 crumpets to each person.
CRUST, Butter, for Boiled Puddings.
_Ingredients._—To every lb. of flour allow 6 oz. of butter, ½ pint of
water. _Mode._—With a knife, work the flour to a smooth paste with ½
pint of water; roll the crust out rather thin; place the butter over
it in small pieces, dredge lightly over it some flour, and fold the
paste over; repeat the rolling once more, and the crust will be ready
for use. It may be enriched by adding another 2 oz. of butter; but, for
ordinary purposes, the above quantity will be found quite sufficient.
_Average cost_, 6_d._ per lb.
CRUST, Common, for Raised Pies.
_Ingredients._—To every lb. of flour allow ½ pint of water, 1½ oz. of
butter, 1½ oz. of lard, ½ saltspoonful of salt. _Mode._—Put into a
saucepan the water; when it boils, add the butter and lard, and when
these are melted, make a hole in the middle of the flour; pour in the
water gradually, beat it well with a wooden spoon, and be particular
in not making the paste too soft. When it is well mixed, knead it with
the hands until quite stiff, dredging a little flour over the paste and
board to prevent them from sticking. When it is well kneaded, place it
before the fire, with a cloth covered over it, for a few minutes; it
will then be more easily worked into shape. This paste does not taste
so nicely as a richer one, but it is worked with greater facility, and
answers just as well for raised pies, for the crust is seldom eaten.
_Average cost_, 5_d._ per lb.
CRUST, Dripping, for Kitchen Puddings, Pies, &c.
_Ingredients._—To every lb. of flour allow 6 oz. of clarified beef
dripping, ½ pint of water. _Mode._—After having clarified the dripping,
weigh it, and to every lb. of flour allow the above proportion of
dripping. With a knife, work the flour into a smooth paste with the
water, rolling it out three times, each time placing on the crust 2
oz. of the dripping broken into small pieces. If this paste is lightly
made, if good dripping is used, and _not too much of it_, it will be
found good; and by the addition of two tablespoonfuls of fine moist
sugar, it may be converted into a common short crust for fruit pies.
_Average cost_, 4_d._ per lb.
CRUST, Lard or Flead.
_Ingredients._—To every lb. of flour allow ½ lb. of lard or flead, ½
pint of water, ½ saltspoonful of salt. _Mode._—Clear the flead from
skin, and slice it into thin flakes; rub it into the flour, add the
salt, and work the whole into a smooth paste, with the above proportion
of water; fold the paste over two or three times, beat it well with the
rolling-pin, roll it out, and it will be ready for use. The crust made
from this will be found extremely light, and may be made into cakes or
tarts; it may also be very much enriched by adding more flead to the
same proportion of flour. _Average cost_, 8_d._ per lb.
CRUST, Suet, for Pies or Puddings.
_Ingredients._—To every lb. of flour allow 5 or 6 oz. of beef suet,
½ pint of water. _Mode._—Free the suet from skin and shreds, chop it
extremely fine, and rub it well into the flour; work the whole to a
smooth paste with the above proportion of water; roll it out, and it is
ready for use. This crust is quite rich enough for ordinary purposes,
but when a better one is desired, use from ½ to ¾ lb. of suet to every
lb. of flour. Some cooks, for rich crusts, pound the suet in a mortar,
with a small quantity of butter. It should then be laid on the paste in
small pieces, the same as for puff-crust, and will be found exceedingly
nice for hot tarts. 5 oz. of suet to every lb. of flour will make a
very good crust; and even ¼ lb, will answer very well for children, or
where the crust is wanted very plain. _Average cost_, 5_d._ per lb.
CRUST, Common Short.
_Ingredients._—To every lb. of flour allow 2 oz. of sifted sugar, 3 oz.
of butter, about ½ pint of boiling milk. _Mode._—Crumble the butter
into the flour as finely as possible, add the sugar, and work the whole
up to a smooth paste with the boiling milk. Roll it out thin, and bake
in a moderate oven. _Average cost_, 6_d._ per lb.
CRUST, Very good Short for Fruit Tarts.
_Ingredients._—To every lb. of flour allow ½ or ¾ lb. of butter, 1
tablespoonful of sifted sugar, 1/3 pint of water. _Mode._—Rub the
butter into the flour, after having ascertained that the latter is
perfectly dry; add the sugar, and mix the whole into a stiff paste with
about 1/3 pint of water. Roll it out two or three times, folding the
paste over each time, and it will be ready for use. _Average cost_,
1_s._ 1_d._ per lb.
CRUST, Another good Short.
_Ingredients._—To every lb. of flour allow 8 oz. of butter, the yolks
of 2 eggs, 2 oz. of sifted sugar, about ¼ pint of milk. _Mode._—Rub the
butter into the flour, add the sugar, and mix the whole as lightly as
possible to a smooth paste, with the yolks of the eggs well beaten, and
the milk. The proportion of the latter ingredient must be judged of by
the size of the eggs; if these are large so much will not be required,
and more if the eggs are smaller. _Average cost_, 1_s._ per lb.