Crumpets stand lower in the general estimation of the public, probably from not being so distingue, and having the misfortune to be cheaper than their sister muffins ; but, for all that, the poor ought never to be forgotten, and a crumpet toasted as follows is not to be despised. Choose your crumpets fresh if possible, though they are not bad after having been made three or four days; toast them by warming both sides first, like muffins, then give them a nice light brown color on each side, lay them in a plate, and spread some rather soft butter lightly upon each side; cut in halves with a sharp knife, and serve; half a pat of butter to each crumpet is quite sufficient. If you have several to serve, lay them separately upon a large hot dish; some people lay them one upon the other, which is a very bad plan, as it causes the under ones to eat like a piece of dough, and such food cannot be wholesome. Crumpets require to be toasted rather quick.