Crumpets (1)

Make a pint of warm milk, a quarter of a pint of yeast broth, strained into a strong batter, with a sufficient quantity of flour; cover, and set it in a warm place to rise; then add a quarter of a pint of warm milk, an ounce of butter worked up in a little flour, but only flour enough to prevent the batter from being too thin; in a quarter of an hour have the iron rings ready on a plate of iron over a stove; pour the batter into these rings, and bake them.

Or Pikelets. Crumpets (2)

Set a sponge as for bread, excepting that half milk and half water must be used; and to every half-quartern of flour, two eggs must be added; beat the eggs thoroughly. Bake them in rings as usual.