Cut the bread in even slices one quarter of an inch thick. Cut off the crust and trim the pieces into even and uniform shape. There is no waste in this, as the scraps of bread can be dried and crumbed. If the bread is fresh, let it dry a few minutes in the oven. Place it on a wire toaster, and turn often until well dried through; then hold it over the coals a minute to take an even golden color. Toast requires careful watching, or it will burn or be unevenly colored. Toast should not be served until the moment it is required. A few pieces only should be served at a time, and the plate should be hot. If wrapped in a napkin, or piled up, it quickly becomes damp and loses its crispness. If a soft toast is wanted, color the bread at once without drying it; the center will then be only heated. Toast used under game or meats is made dry, buttered, and sprinkled with salt; then softened with a little boiling water.
Make a dry toast; spread it with butter, and sprinkle it with salt. Place it in the dish in which it is to be served, and pour over it a little boiling water; cover it, and place in the oven a few minutes to steam and soak up the water. It should have enough water to entirely soften it, but not lose its shape. Put one teaspoonful of butter in a saucepan. When it bubbles, stir in a teaspoonful of flour, and let it cook a minute without coloring. Add slowly, stirring all the time, one cupful of milk. Cook until it is slightly thickened; add a saltspoonful of salt. Pour this thickened milk over the softened toast just before serving. Bread for milk toast should be cut in even slices one half inch thick, thoroughly dried in toasting, evenly colored, and steamed until tender. When cream is used, it is scalded and poured over the softened toast.
Split Bent's water biscuits in two; sprinkle salt or sugar between them, and place together again; or, use two large soda biscuits, or pilot bread, or Passover bread. Place them in the dish in which they will be served; pour over enough boiling water to cover them. Cover the dish, and place it in the open oven, or on the hot shelf, until the biscuits have become soft like jelly; pour off any water that has not been absorbed, using care not to break the biscuits. Sprinkle again with salt or sugar. A little cream or hot milk can be added if desired.