TOAST, DRY OR BUTTERED.
Not one person in a hundred makes good toast; yet nothing can be simpler.
Cut the slices of bread evenly, and rather thin. If a wire toaster is
used, several can be done at once. Hold just far enough from the fire to
brown nicely; and turn often, that there may be no scorching. Toast to an
even, golden brown. No rule will secure this, and only experience and care
will teach one just what degree of heat will do it. If to be buttered dry,
butter each slice evenly as taken from the fire, and pile on a hot plate.
If served without butter, either send to table in a toast-rack, or, if on
a plate, do not pile together, but let the slices touch as little as
possible, that they may not steam and lose crispness.
WATER TOAST.
Have a pan of boiling hot, well-salted water; a teaspoonful to a quart
being the invariable rule. Dip each slice of toast quickly into this. It
must not be _wet_, but only moistened. Butter, and pile on a hot plate.
Poached eggs and minces are served on this form of toast, which is also
nice with fricasseed chicken.
MILK TOAST.
Scald a quart of milk in a double boiler, and thicken it with two even
tablespoonfuls of corn-starch dissolved in a little cold water, or the
same amount of flour.
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