Toast, Dry or Buttered
Instructions
Not one person in a hundred makes good toast; yet nothing can be simpler. Cut the slices of bread evenly, and rather thin. If a wire toaster is used, several can be done at once. Hold just far enough from the fire to brown nicely; and turn often, that there may be no scorching. Toast to an even, golden brown. No rule will secure this, and only experience and care will teach one just what degree of heat will do it. If to be buttered dry, butter each slice evenly as taken from the fire, and pile on a hot plate. If served without butter, either send to table in a toast-rack, or, if on a plate, do not pile together, but let the slices touch as little as possible, that they may not steam and lose crispness.
Print recipe/article only
Save to del.icio.usSource
The Easiest Way in Housekeeping and Cooking (1903).
Post a Comment