Mix a quart of good milk with water to make a batter, add a little salt, an egg, and a teaspoonful of good yeast; beat well, cover up, and let it stand in a warm place to rise. Clean the muffin plate, or, not having this, a frying pan, while warm over the fire, and rub it with a greased cloth, or a little butter tied up in a piece of muslin; pour a cupful of the batter into the pan or on the plate; as it begins to bake, raise the edge all round with a sharp knife. When one side is done, turn and bake the other side. Crumpets are generally now poured into proper sized rings of tin, which makes them all of a size and thickness. A little rye flour is an improvement.