English Muffin & Crumpet recipes; also Bagle, Tea Ball.

[Mark Odegard]

If Barry can do this, so can I. 8-).

From:
_The Bread Basket_, Standard Brands Incorporated (1942); 40 pages.

It's one of those cookbooks put out by the food companies. In this case, it highlights Fleischmann's yeast.

p. 36
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ENGLISH MUFFINS
1 cup milk : 1 cake Fleischmann's Yeast
2 tablespoons sugar : 1 cup lukewarm water
1 teaspoon salt : 6 cups sifted flour
4 tablespoons melted shortening

Scald milk, add sugar and salt; cool to lukewarm. Dissolve yeast in lukewarm water and add to lukewarm milk. Add half the flour; beat until smooth. Add shortening and remaining flour to make a soft dough. Knead until smooth and elastic. Place in well-greased bowl. Cover and let rise in warm place, free from draft, until doubled in bulk, about 2 hours. Divide into 18 portions and shape into round biscuits. Cover and let rise on lightly floured board about 1/2 hour. Roll each biscuit about 1/4 inch thick, keeping round in shape. Bake on hot, uncreasted giddle for about 10 minutes. As they brown, reduce heat and bake more slowly. Serve warm with marmalade or honey, or split and toast.
--

p. 37
--
CRUMPETS
2 cakes Fleischmann's Yeast : 4 cups sifted flour
4 cups lukewarm water : 1 tablespoon salt

Dissolve yeast in lukewarm water; add flour and salt; beat well. Cover and let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Beat well. Half fill greased muffin rings which have been placed on a slightly greased griddle heated to a medium heat. When the bubbles in the batter rise to the top and break, making holes through the crumpet from top to bottom, reduce to a slow heat and bake until dry on top and beginning to shrink at the edges. To serve, toast on the unbrowned side and spread with butter. 
--

This crumpet recipe agrees with what I've seen commercially marketed as a crumpet. English muffins have the holes only on the inside and are browned all-round.

p. 9 gives 'bagles', spelled thus, calling for milk instead of the more usual water.

p. 40 gives the Standard Brands family of brands. Fleischmann's Yeast and the 'Royal' brand of gelatin and pudding are still around. I have not seen Royal baking powder or Chase and Sanborn coffee in years. 

They show _Tender Leaf Tea_ "in the new filter paper Tea Balls, Individually wrapped in a sanitary envelope."  

These 'tea balls'  don't sound like tea bags, but rather, individually wrapped portions of loose tea, but this is just a guess.




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