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Toast, Dry

Be careful to have a clear bright fire, and see that the bars are quite clean. Cut as many slices as may be required from a loaf of bread two days old. These slices should be very thin--less than a quarter of an inch thick. Cut off the crust, and warm the bread on both sides for one minute before toasting it; then put it on the toasting-fork, hold it a little distance from the fire, move it about till it is lightly and equally toasted, and when it is done upon one side turn it to do the other. Dry toast should be coloured gradually, as its perfection consists in its being crisp and dry without being very dark and brown or in the least burnt. It should be made a few minutes only before it is wanted, as it soon becomes heavy. It should never be placed flat on a dish or table, but be put at once in the toast-rack, or, if this is not at hand, two slices should be made to lean one against the other.