Cut the bread in even slices, and moderately thick. When cut too thin, toast is hard and tasteless. It is much nicer when the crust is pared off before toasting. A long-handled toasting-fork (to be obtained at the hardware or tin stores) is far better than the usual toasting apparatus, made to stand before the fire with the slices of bread slipped in between, and therefore liable to be browned in stripes, dark and light alternately; unless the bread, while toasting, is carefully slipped along, so that the whole may receive equal benefit from the fire. "With a fork, whose handle is near a yard in length, the cook can sit at a comfortable distance from the fire, and the bread will be equally browned all over; when one side is done, taking it off from the fork, and turning the other. Send it to table hot, in a heated plate, or in a toast-rack; and butter it to your taste. Toast should neither be burnt nor blackened in any way. You may lay it in even piles, and butter it before it goes to table; cutting each slice in half.