Crumpets

1 package dry yeast
1 teaspoon sugar
1/3 cup warm water
1 3/4 cups milk
2 1/4 cups bread flour
1 teaspoon salt
1/2 teaspoon baking soda
In mixing bowl, sprinkle yeast and sugar over warm water. Let stand for 5 minutes. Stir in milk, flour, salt and soda. Cover with plastic wrap and let stand for 30 minutes.
Grease several 3-inch cookie cutters. Arrange on greased griddle over medium heat. 
Spoon scant 3 tablespoons batter into each ring. Reduce heat and cook about 10 minutes or until tops are full of holes and batter is set. Remove rings.
If desired, turn crumpets and cook until browned on other side. Or remove from griddle and toast in toaster or fireplace.

Recipe from Totally Teatime Cookbook by Helen Siegel and Karen Gillingham copyright 1995

Lavender and Lime Tea 

3 tablespoons crushed fresh lavender flowers,
or 1 tablespoon dried lavender flowers
1 cup boiling water
1 6 ounce can of limeade concentrate
5 lavender flower sprigs

Place the lavender flowers in a small teapot or bowl. Pour boiling water over the flowers. Steep covered for at least 10 minutes or until cool.
While the tea is cooling, prepare the limeade according to the package directions.
Stir and strain the tea into the limeade.
Serve at once with ice and the flower sprigs. Serves 5