THE object of toasting bread is to extract the water, enabling it to digest more freely. Bread should be warmed first for the purpose of drying, then toasted carefully a pale gold color. By this method the moisture is drawn out, and thus becomes the pure farina of wheat which is easy to digest. The fire should be clear and hot, the bars clean. The bread should be cut one-quarter of an inch thick, the crusts trimmed and sent to the table as soon as done. Some prefer the moist toast instead of dry; in that case, after buttering, pour a very little water from the tea-kettle upon it, letting it penetrate the slices.
Cut slices of stale bread, dip them in enough milk to soften, then dip in beaten egg; put in a pan with just sufficient butter to fry brown as an omelet, then serve. Like pancakes, the hotter the toast the better.
Cut one-half of a loaf of bread two days old into slices one-quarter of an inch thick, dip each slice into cold milk, lay them on top of one another, pour a little milk over the whole and let them lie ten minutes. Beat up two eggs with two tablespoonfuls of milk, dip each slice into the beaten egg and fry in half lard and half butter to a light brown on both sides. Serve, dusted thickly with white sugar. Lucy Caldwell.
Toast six or eight slices of bread a nice brown. Put a quart of milk over the fire, and mix a tablespoonful of flour with a little salt, in a cupful of cold milk. When the milk commences to get pretty hot add the flour, a large piece of butter, and stir constantly until it boils. Do not let it scorch. Then dip the toast, a slice at a time, in the boiling milk after lifting it to the back of the stove. Lay the toast after dipping in a deep dish and then pour the contents of the saucepan over it, cover it to keep hot, and serve. Some prefer not to thicken the milk.
Mrs. Mattie Hinton.
This is a German name for a toast made from rusks which are split in slices one-half of an inch thick and dried in a very slow oven until dried through and turned yellow. They make good cream toast. Vienna bread may be dried in the same way. M. Hoover.
Toast to a golden brown one-half of a dozen or more slices of entire wheat or graham bread and dip into a sauce made as follows: One pint of cream and milk mixed, a lump of butter and a pinch of salt. Put into a granite pan and let come to a boil but not boil. Now stir in a little flour first stirred to a cream with a little cold milk and when it boils drop in the toast, one piece at a time. Let it simmer a couple of moments and it is ready to serve. C. A. D.
Beat two eggs, salt and a cupful of milk and dip thin slices of bread into this, and then plunge into hot butter; fry to a golden brown and serve hot. Mrs. P. LaPointe.
Beat one egg, a coffee-cupful of milk and a little salt and sugar together. Soak stale bread in this, and put on a gridiron or toaster, and brown both sides. Butter the slices and serve with jelly.
Mrs. Catherine Kenney.
Open the sides of the muffin, exactly in the middle, for one-half of an inch. Insert the toasting-fork and toast it lightly. Then pull it apart, lay butter on each one-half and close the muffin. Put it on a hot plate. If more than one is needed, lay the rest on top, but it is better not to toast more than two at a time as they are nicer hot. These are fine served with maple syrup. Mrs. F. Evans.
Use whole wheat or brown bread one day old or over, cut in thin slices and toast slowly until a golden brown. Spread with butter to each tablespoonful of which has been added one-quarter of a teaspoonful of dry mustard, one-quarter of a teaspoonful of paprika and eight drops of onion juice. Sprinkle with a little grated cheese and set in a hot oven for three minutes. Mrs. Edmonds.
Make nicely browned toast, two inches wide and four inches long. Spread with anchovy butter while hot. Set a moment in the oven and serve at once. D. A. V.
Caviar is not liked by everyone but is becoming quite a fashionable dish. Buy it in cans of the grocer. Prepare as many slices of toast of white bread as desired; place in a saucepan two tablespoonfuls of caviar and one tablespoonful of cream, heat for two minutes, stirring carefully. Pour this mixture over the toast and serve hot.