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Toast

OOD toast cannot be made from fresh bread or over a poor fire. Stale bread (a day or so old) should be cut in thin slices and toasted over live, clear coals or a very hot stove until of an even, rich, deep, golden brown on both sides. In making toast the slices should be turned two or three times to insure crispness through the entire piece.

Various devices are obtainable for making toast on a gas stove; lacking these it should be made on the broiler.

MILK TOAST No. I-Cut the bread in thin slices, pare off the crust, and toast carefully until of a golden-brown hue. Butter it lightly while hot. Have ready a teacup of hot milk. Put a teaspoon of butter in a pan, when hot add one teaspoon of flour, stir until smooth, add one cup of boiling milk and a little salt. Cook for a few minutes and pour over the toast.

MILK TOAST No. 2-Toast the bread, butter it well and pour salted, scalding milk over it.