Crumpets.—These are not opened, but toasted carefully and quickly, buttered on both sides, and served singly, or in pairs, on a hot water dish. It is not good to pile too many on top of each other or they will get sodden. Above all, serve hot! If you must make these (and they are always nicer if served hot from the pan, than if allowed to get cold and then re-heated), try this: Sift together ½lb. of fine flour, ½oz. of baking powder, and a small saltspoonful of salt; now stir into this 1oz. of liquefied butter, a well-beaten, whole egg, and enough milk to bring it all to a smooth batter. Well butter seven or eight muffin-rings, set them on a buttered and heated tin, half fill them with the batter, and bake. As soon as the batter rises in the rings, turn each carefully, and finish baking without turning them again. These crumpets, freshly made, spread with hot butter whilst very hot, and then with good