Toast

“ If the best results are desired in the making of toast, considerable attention must be given to the heat that is to produce the toast. Whatever kind is employed, it should be steady and without flame. ”

“ 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. ”

“ Dry Toast.—Ought not to be toasted until quite ready to serve; when done, place it in a toast-rack, or standing upon its edges, one piece resting against another; any kind of toast that has been made half an hour is not worth eating. ”

“ When the girl returned, some hours later, she carried a tray, with a cup of fragrant tea steaming on it; and a plate piled up with very hot buttered toast, cut thick, very brown on both sides, with the butter running through the holes in it in great golden drops, like honey from the honeycomb. The smell of that buttered toast simply talked to Toad, and with no uncertain voice; talked of warm kitchens, of breakfasts on bright frosty mornings, of cosy parlour firesides on winter evenings, when one’s ramble was over and slippered feet were propped on the fender; ”

“ Dry toast should be more gradually made than buttered toast, as its great beauty consists in its crispness, and this cannot be attained unless the process is slow and the bread is allowed gradually to colour. ”

“ Toast one or two thin slices of bread with the crust cut off; if there are two slices, have them of equal size. When still hot, spread evenly over them a very little fresh butter, and sprinkle over some salt. Now pour over a small tea-cupful of boiling milk, thickened with half a tea-spoonful of flour, and salted to taste. If the invalid can not take milk, the toast may be moistened with boiling water. Serve immediately. It is a very appetizing dish, when fresh made and hot. ”

“ Stiff soda biscuits are always failures. Roll half an inch thick with a few rapid strokes, cut out, and bake at once in a quick oven.
Cream Toast. (Very nice.)
Slices of stale baker’s bread, from which the crust has been pared.
1 quart of milk.
3 table-spoonfuls of butter.
Whites of 3 eggs, beaten stiff.
Salt, and 2 table-spoonfuls best flour or corn-starch.
Boiling water.
Toast the bread to a golden brown. Burnt toast is detestable. Have on the range, or hearth, a shallow bowl or pudding-dish, more than half full of boiling water, in which a table-spoonful of butter has been melted. ”

“ Be sure, if you have French toast, hot cakes or waffles served, that they come from the kitchen hot. A perforated silver cover should cover the plate containing them to prevent their cooling. Never use a soup plate or bowl for the purpose! The steam cannot escape and the toast grows soggy. Do not forget syrup when waffles, hot cakes or French toast are served. Some prefer cinnamon and sugar to syrup with hot cakes, and they should also be on hand.
BACON
Bacon is the ideal breakfast meat. The rasher of bacon should be served piping hot on a hot silver platter, in crisp, curling slices. ”

“ The rackful of dry toast which is brought to you for breakfast could scarcely have been so neatly sliced without the help of a knife, but the toast is not the less in bodily presence on the breakfast-table because the knife that cut it has been left behind in the kitchen. ”

“ One Slice of Toast (no butter)
Baked Apple
Tea or Coffee (clear)
(3)
Radishes
Water-cress Salad
With Three Slices of Bacon
Brown Betty
Tea or Coffee
(4)
Clear Tomato Soup
Deviled Egg
Slice of Toast (no butter)
Stewed Peaches
Tea or Coffee
(5)
String-Bean Salad
Toast (no butter)
Cup Custard
Tea
(6)
Poached Egg on Slice of Toast
Cantaloupe
Tea
(7)
Broiled Fish
Lettuce
Raspberries
Tea
[pg 404]
Butter and potatoes are eliminated from this meal. Use skim milk, which has had its fat content removed in the cream, but which still contains the full nutritive value of the milk. ”

“ To make dry toast properly, a great deal of attention is required; much more, indeed, than people generally suppose. Never use new bread for making any kind of toast, as it eats heavy, and, besides, is very extravagant. Procure a loaf of household bread about two days old; cut off as many slices as may be required, not quite 1/4 inch in thickness; trim off the crusts and ragged edges, put the bread on a toasting-fork, and hold it before a very clear fire. ”

“ Making Breakfast.—If you have toast to make, or bacon to cook, take care to have a clear fire, so that it may be done quickly, when wanted, and not before; for both toast and bacon should be hot from the fire, and not suffered to stand after they are done. ”

“ To make croûtons, cut bread into whatever shape you want. Take off the crust, dip the pieces into melted butter, and toast in the oven, turn often in order to colour evenly, or fry them in boiling oil or fat. ”

“ No matter how simple the dish, insist that it be attractive in appearance, and that every dish placed on the table show the care of the cook in its preparation; for instance, have every piece of toast of the same size and shape, evenly browned and carefully arranged on a hot plate. ”

“ A garnish of fried sippets is an improvement.
(i) Toast.—Chop very fine some kidneys and a little of the surrounding fat; season with salt, pepper, a little cayenne pepper, and grated lemon peel; warm this mixture with a little butter, then place on thin slices of toast, first beating up and adding one egg to the kidneys, place the toast in a dish with a little butter; brown them in an oven, and serve very hot. ”

“ Young fellows being always hungry, and tea and dry toast being the meagre fare of the evening meal, it was a trick of some of the Boys to impale a slice of meat upon a fork, at dinner-time, and stick the fork, holding it, beneath the table, so that they could get it at tea-time. ”

“ Tie up in bunches when you have picked it over carefully, and lay in cold water for an hour. Put into salted boiling water, and cook twenty or thirty minutes until tender. Lay some slices of buttered toast in the bottom of a dish, clip the threads binding the stems of the sea-kale, and pile upon the toast, buttering it abundantly. Or, you can send around with it a boat of drawn butter. ”

“ The slices of bread and butter, which they give you with your tea, are as thin as poppy leaves. But there is another kind of bread and butter usually eaten with tea, which is toasted by the fire, and is incomparably good. You take one slice after the other and hold it to the fire on a fork till the butter is melted, so that it penetrates a number of slices at once: this is called toast. ”

“ Then they sat for a while drinking tea and eating buttered toast in the drawing-room. A supply of buttered toast fully to gratify the wants of three or four men just home from hunting has never yet been created by the resources of any establishment. But the greater marvel is that the buttered toast has never the slightest effect on the dinner which is to follow in an hour or two. ”

“ Good tea must be steeped not boiled. Mother's way is to make hers on the table. I have been drilled over and over in tea making, and am skillful.
I made some dainty slices of toast in this way: I cut off the crust and put it aside for a pudding, and as the oven was hot, I placed the bread in a pan, and let it lean against the edge in a slanting position. When it was a pale golden brown I took it out, and carried it to grandmamma. The object of toasting bread is to get the moisture out of it. This is more evenly done in the oven than over the fire. ”

“ Watch the bread-box, and see that every bit of bread is used in some way; the unused crusts should be dried, rolled, sifted, and kept in a covered jar for stuffing, crumbing croquettes, brown bread, puddings, or other dishes in which the color is not objectionable; cold toast or cut slices should be made into croutons, or used for canapés or French toast; other pieces should be used for croustades, or made into crumbs, both coarse and fine, for use in fondues, griddle cakes, omelets, sauces, and soups. Bits of crackers should be dried, rolled, and used the same as bread crumbs. ”

“ In whatever way it is divided, however, a portion of the toast which has received the trail, and on which it should always be sent to table, must invariably be served to all who partake of it. The very old fashion of trussing the bird with its own bill, by running it through the thighs and body, is again adopted by very good cooks of the present day ”

“ We have had for breakfast, toast, cakes, a Yorkshire pie, a piece of beef about the size and much the shape of my portmanteau, tea, coffee, ham, and eggs; ”

“ Then I think a small piece of toast is indicated;' and he proceeded to hack the loaf to pieces with great vigour.
"'Hun over somewhere, sounds like,' said a sleepy voice as the throb of an engine was heard overhead.
"'Oh, I can't help his troubles,' observed the toast-maker airily. 'He's got no right to come at tea-time. ”

“ And Mary Frances read from her little Cook Book.
No. 3.—Milk Toast.
1. Make ready the toast.
2. Heat the milk until smoking hot.
3. Melt the butter in a small saucepan.
4. Throw the flour into the butter. Cook until it bubbles a little, stirring all the time. Take from the fire.
5. Pour 1/3 the milk upon the butter and flour, a little at a time, stirring with the back of a spoon to press out the lumps.
6. Place over fire, and gradually stir in the remaining milk.
[21]
7. Add the salt. Let boil a minute.
8. Put slices of toast in a heated dish; pour the sauce over and serve hot. ”

“ Study above all things to learn how to produce good toast; not all the cooks in the great kingdom or empire or republic of France (whatever it may be at this minute) can produce a good slice of toast. ”

“ Ladies who are quite well will sometimes order baked apples, stewed prunes, buttered toast, arrow-root, cups of tea or coffee, &c.,—notwithstanding that the lunch-table is always profusely spread with a variety of cold articles ”

“ My hour for tea is half-past five, and my buttered toast waits for nobody. ”

“ Imprimis, tea and coffee; secondly, dry toast; thirdly, butter; fourthly, eggs; fifthly, ham; sixthly, something potted; seventhly, bread, salt, mustard, knives, forks, &c. One of the first things that belong to a breakfast, is a good fire. There is a delightful mixture of the lively and the snug, in coming down to one’s breakfast-room of a cold morning, and seeing every thing prepared for us,—a blazing grate, a clean table-cloth and tea-things ”

“ A luncheon is not to be despised that begins with a cup of bouillon, or with a plate of soup left over from last night's dinner, continues with fresh rolls or biscuit or muffins, or toasted crackers, or good cold bread—white or brown—cut in delicate slices, and one of the pâtés put up by certain French and American companies, [Pg 93] or a Gotha liver sausage, or a few sardines, accompanied by a cup of tea or cocoa, and concludes with some simple sweet, such as marmalade, jam, or fruit. ”

“ We do not hesitate to say this is the best and largest collection of original and popular toasts published. Hundreds never in print before and all the classics by world-renowned authors:
Longfellow
Wordsworth
Mrs. Wilcox
Burns
Tom Moore
Thos. Hood
Ben Johnson
Scott
Thackeray
Goldsmith
Byron
Shakspere This is a book for all classes. There’s no telling when you may be called upon to propose a toast. To be unprepared means embarrassment. Send for this book and memorize a few. By mail, 15c; cloth-bound, 30c. Mention “500 Toasts.” ”

“ When toast is in the serving dish, sprinkle with the hard-cooked yolks rubbed through a sieve.
469.—SUNDAY TOAST
Cut whole wheat bread into four one-inch slices, remove crusts, butter, and cut bread into three strips; mix one-third cup of brown sugar, one teaspoon of cinnamon, two tablespoons of seeded and chopped raisins, and a tablespoon of milk; spread paste on bread, and bake in a hot oven until brown. Serve hot. [Pg 168]
470.—TOMATO CREAM TOAST WITH EGG
Simmer tomato for fifteen minutes and press through a sieve ”

“ Beat the eggs to a froth, put in the rice and flour, bake on rather hot griddle greased with butter—eat with sugar and cinnamon.
Very good for a dyspeptic.
Sally Lunn
A good breakfast toast is made by dipping the slices of bread in a pint of milk to which a beaten egg and a pinch of salt are added, and frying. [116]
When Heat Turns Milk Sour
Here is a sour cream filling for cake: Mix equal quantities of thick, sour cream, chopped nuts and raisins. Add a little sugar and lemon juice, enough to give the proper taste, and spread between layers of cake. ”

“ In toasting bread, do not expose it to such fierce heat that the bread will be burned or singed. Singed bread is not toasted bread. Again, the fire should be hot enough to more than simply dry the bread. ”

“ Christopher exclaimed. "I loathe your whole beastly buttered toast, mutton-chopped, carpet-slippered, rum-negused comfort as much as I loathe your beastly Riviera-palaced, chauffeured, hydraulic-lifted, hot-house aired beastliness of fornication. ”

“ But, mate, my heart is sore for Christian diet. You mightn't happen to have a piece of cheese about you, now? No? Well, many's the long night I've dreamed of cheese—toasted, mostly—and woke up again, and here I were.” ”

“ The 15th century Nominale enriches the catalogue of dishes then in vogue. It specifies almond-milk, rice, gruel, fish-broth or soup, a sort of fricassee of fowl, collops, a pie, a pasty, a tart, a tartlet, a charlet (minced pork) , apple-juice, a dish called jussell made of eggs and grated bread with seasoning of sage and saffron, and the three generic heads of sod or boiled, roast, and fried meats. In addition to the fish-soup, they had wine-soup, water-soup, ale-soup; and the flawn is reinforced by the froise. ”