Crumpets

Combine milk and boiling water, let cool to lukewarm. Add sugar and yeast and allow to proof. Blend the salt and sifted flour, add to the yeast mixture and beat thoroughly for several minutes with a wooden spoon or with your hand. Let batter rise in a warm place until almost doubled in bulk and bubbly. Add dissolved baking soda and beat into batter. Allow to rise again until doubled in bulk. Spoon batter into buttered rings placed on a moderately hot griddle to a depth of about 1/2 inch. Cook until dry and bubbly on top. Remove rings, turn over crumpets and brown lightly on other side. To serve, toast and butter. Yield 8 to 10. Note: In place of crumpet rings one may use 7 oz fish tins that have been opened at both ends and cleaned thoroughly, or look for small flan rings (approx 3-1/2 inch) in kitchen specialty shops.