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Buttered Toast

Cut slices rather more than a quarter of an inch thick, from a stale loaf, and toast them on both sides before a clear, bright fire; have a hot plate ready to put them on, and butter according to taste. Some like both sides buttered. Pare off the crusts, cover up, and serve hot. For dry toast the slices should be cut thin, and held at a distance from the fire to make them crisp. A little movement of the hand will help this.