The foundation of all these toasts is zwieback, or twice-baked bread, prepared from good whole-wheat or graham fermented bread cut in uniform slices not more than a half inch thick, each slice being divided in halves, placed on perforated tins, and baked or toasted in a slow oven for a half hour or longer, until it is browned evenly throughout the entire slice. The zwieback may be prepared in considerable quantity and kept on hand in readiness for use. It will keep for any length of time if stored in a dry place. It is serviceable in so many ways that it should form a staple article of food in every household.

Stale bread is the best for making zwieback, but it should be good, light bread; that which is sour, heavy, and not fit to eat untoasted, should never be used. Care must also be taken not to scorch the slices, as that spoils it. Properly made, it is equally crisp throughout, and possesses a delicious, nutty flavor.

Zwieback may be purchased in bulk, all ready for use, from the Battle Creek Sanitarium Health Food Co.

For the preparation of toasts, the zwieback must be first softened with some hot liquid. If cream is used for this purpose, it should be fresh and very thin. Heat it nearly to boiling in some rather shallow dish. Put the slices, two or three at a time, in it, dipping the cream over them, and turning so that both sides will [134] become equally softened. Keep the cream hot, and let the slices remain until softened just enough so that the center can be pierced with a fork, but not until at all mushy or broken. With two forks or a fork and a spoon, remove each slice from the hot cream, draining as thoroughly as possible, and pack in a heated dish, and repeat the process until as much zwieback has been softened as desired. Cover the dish, and keep hot until ready to serve. Special care should be taken to drain the slices as thoroughly as possible, to prevent their becoming wet and mushy. It is better to remove them from the cream when a little hard than to allow them to become too soft, as they will soften somewhat by standing, after being packed in the dish. Prepare the squce for the toast, and pour into a pitcher for serving. Serve the slices in individual dishes, turning a small quantity of the hot sauce over each as served. If water instead of cream be used to soak the zwieback, lay the slices on a perforated tin or in the bottom of a colander, set within another dish, turn boiling water over and drain immediately. Hot fruit juices may be used in a similar manner for this purpose.