SODA CRUMPETS.

Stratford Evening Post, Volume XXIX, Issue 89, 3 June 1911, Page 5

SODA CRUMPETS.

Two and a half pounds of flour, one ounce of cream of tartar, two ounces of- bird, three quarters ol an ounce of bicarbonate of soda, two ounces o! sugar, one quarter of skim milk. J ut the lard in a cup to melt, mix the powders well into the flour, put the milk, which should he lukewarm, into a largo bowl, stir in the sugar, add the incited lard, ami mix in the flour to • make a nice smooth, batter, then Tease some boop.k, about lour and a half inch’os in diameter, and one inch (loop. Put them on the hot- girdle, and pour a little of the hatter in. them, in a few minutes the top will bo full of holes; lift off the hoops, ami with a fish sheer turn the crumpets over to brown ; in a few minutes they will ]>? done and ready for tlio tame. And if sou take our advice you will serve “Mikado” lllaml Tea., the tea that is a family tea, in tlm best sense f flie word. The “Mikado” blond casts less than other teas, only Is Gd Hi, but it gives a wonderful amount of satisfaction to the palate. Tc has a capfivalinp; flavour, am! nasseses .-droopth ■ and richness, dust try a pound of this tr.-a Sor a change.