Toast
Instructions
Toast is very palatable and digestible when properly prepared. Many seem to think that they have made toast when they brown the outside of a slice of bread. Have they?
The object in making toast is to evaporate all moisture from the bread, and holding a slice over the fire to singe does not accomplish this; it only warms the moisture, making the inside of the bread doughy and decidedly indigestible. The true way of preparing it is to cut the bread into slices a quarter of an inch thick, trim off all crust, put the slices in a pan or plate, place them in the oven--which must not be too hot--take them out when a delicate brown, and butter at once.
For my own use I dry all home-made bread in this manner.
Dry toast should be served within the folds of a napkin if you wish to keep it hot; toast-racks allow the heat to escape, and they are not recommended.
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