Text 19801, 79 rader
Skriven 2009-01-17 16:35:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Chain Restaurants
=============================
-=> Quoting Dale Shipp to Jim Weller <=-

 JW> ask a cab driver where he goes for breaks.

 DS> You can bet that they would not frequent bad dives.

Up to a point; sometimes location or speed of service is also
critical.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crumpets And Muffins (English)
 Categories: British, Quickbreads, Biscuits
      Yield: 24 Servings
 
      1 qt Water
      2 oz Yeast
    1/2 lb Potatoes
    1/2 oz Salt
           Flour
 
  MUFFINS: Wash, peel & boil the potatoes, rub through a colander, add
  the water (just warm enough to bear the hand in it without
  discomfort); then dissolve the yeast & salt in it, & stir in
  sufficient flour to make a moist paste. Beat it well in a deep bowl &
  then clear off the paste from the hands; cover over with a clean
  cloth & leave it to rise in a warm place. When it has well risen, &
  is light & spongy, turn it out on the table, dredge over with flour,
  & then divide it off into pieces about 3 oz in weight, roll them up
  into round shapes, & set them on a wooden tray, well dusted with
  flour to prove.

  When light enough, see that the hot plate is hot, & then carefully
  transfer the muffins from the tray, one at a time, using a thin
  tin slice for the purpose, taking particular care not to knock out
  the proof or the muffins will be spoilt. When they have been
  properly cooked on one side, turn over with the slice & cook the
  other side. When the muffins are done, brush off the flour, & lay
  them on a clean clothe or sieve to cool.

  To toast them, divide the edge of the muffin all round by pulling
  it open to the depth of about 1 inch with the fingers. Put it on a
  toasting fork & hold it before a clear fire till one side is
  nicely browned, but not burnt; turn, & toast it on the other. Do
  not toast them too quickly, otherwise the middle of the muffin
  will not be warmed through. When done, divide them by pulling them
  open; butter them slightly on both sides, put them together again,
  & cut them into halves. Pile on a hot dish & send quickly to
  table. Time: 25 to 30 minutes to bake. Sufficient for about 2
  dozen muffins.
  
  CRUMPETS: Proceed exactly the same as directed for Muffins (above),
  but stir in only half the quantity of flour used for them, so that
  the mixture is more of a batter than a sponge. Cover over, & leave
  for 1/2 an hour. At the end of that time take a large wooden spoon &
  well beat up the batter, leave in the spoon, cover over, & leave for
  another 1/2 an hour. Then give the batter another good beat up. This
  process must be repeated 3 times with the intervals. When completed,
  see that the hot plate is quite hot, lay out some crumpet rings
  rubbed over inside with a little clean lard on a baking tin, & pour
  in sufficient of the batter to make the crumpets. When cooked on one
  side, turn over with a palette-knife, & when done take off on to a
  clean cloth to cool. Muffins & crumpets should always be served on
  separate dishes, & both toasted & served as quickly as possible.
  Time: about 20 minutes to cook. Sufficient for about 2 dozen crumpets.
  
  From: Mrs. Beeton's All About Cookery
  Shared by June Hoffman, 7/93
 
MMMMM

Cheers

YK Jim


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