Flannel Cakes Or Crumpets Recipe

FLANNEL CAKES OR CRUMPETS.

Two pounds of ?our, sifted. Four eggs. Three table-spoonfuls of the best brewer's yeast, or four and a half of home-made yeast. A pint of milk.

Mix a tea-spoonful of salt with the ?our, and set the pan before the ?re. Then warm the milk, and stir into it the ?our so as to make a stiff batter. Beat the eggs very light, and stir

them into the yeast. Add the eggs and yeast to the batter, and beat all well together. If it is too stiff, add a little more warm milk.

Cover the pan closely and set it to rise near the ?re. Bake it, when quite light.

Have your baking-iron hot. Grease it, and pour on a ladle- full of batter. Let it bake slowly, and when done on one side, turn it on the other.

Butter the cakes, cut them across, and send them to table hot.