Crumpets (Bakers').—Dissolve 1oz. German yeast in a quart of warm milk, add a teaspoonful of salt, and when the yeast is quite melted pour it into 2lb. of flour in a basin, and work it all to a smooth batter; then cover the pan, and let the batter rise in a warm place for about three-quarters of an hour. Now make a stout iron baking sheet hot in the oven, brush this over with liquid butter, put some oiled crumpet rings evenly on this in rows, put a large tablespoonful of the batter very carefully in each, slip the sheet into the oven, close the oven door at once, and bake in a sharp oven. When one side is done lift the crumpets out of the rings, and turn them on the sheet to insure both sides being cooked nicely. Crumpets can be eaten either hot or cold, or re-toasted and buttered.