The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1891-10-03
the no G.


Good toast can only be made from good
bread. Bread for toast making should be
two or three days old, light, sweet and fra.
BILE. Ii no other than fresh bread can be
had, let the slices dry out in an oven of very
low temperature before the browning process
is attempted. Stale bread crumbles easily If
rolled between the thumb and fingers, while
new bread forms hard bullets of dough;
water will easily diffuse among the particles
of the former, while the latter are only slow
ly sodden from the outside. This illustrates
the difference between new and old bread
with relation to the solvent action of the
gastric juice.
The only way to make toast which is easy
of digestion and thoroughly hygienic is to
twice bake it, after the German fashion.
This is done by submitting slices of stale
bread to moderate degree of heat In a
closed oven for long time, until they are
delicately Drowned all the way through.
Cut the loaf into suitable slices and place
them In moderate oven until this result Is
obtained. They will not need much watch
ing, and can often be put on the top CRATE
during the time that other baking is being
carried on, thus econ0miZng time and fuel.
Odd pieces of bread and the ends Of a loaf
can be utilized in this way very nicely.
When the toast is Drowned through, allow it
to cool, and then pack it away in tin box,
where, free from moisture, it will keep for
some time. 1t can be made to serve va
rely Of purposes and possesses the advant-
age of being ready at moments notice.
For instance, a nice cream toast can be
quickly prepared by taking dozen or more
Of these crisp Understanding to the size Of
family-and dipping each In hot milk or hot
water and packing them closely together to
moisten through Take a sufficient quanti-
ty of cream or new milk to cover nicely boil,
thicken with little four or corn starch,
flavor with salt and pour over the mass OF
asst or dish over the separate slices laid in
sauceTs as preferred. The latter method Is
neatest, although it takes little more time.
Instead of using cream for dressing for
the moistened slices of toast. stewed fruit
may be used, varieties which are not very
tart being the most palatable. Canned black
berries, blueberries and strawberries are
good. If dried fruits, like prunes or appri-
cots. are used, rub them through colander
after thorough cooking that the same may
be of uniform consistency. The rich amber
Of the apricot Is particular inviting.
The moistened slices may be further used
the gravy from stewed beef or chicken, and
will be found much more wholesome than
| the hot soda biscuit which are sometimes
used for that purpose.
Another excellent way to utilize this form
of toast is to break it into bits suitable to eat
| with soup before browning through. To in
| sure its being nice and crisp for this pur
pose. II 1t has been baked some days, put II
again into the oven and heat it, when it will
be brittle and delicious in flavor.
This dry toast will be sure to grow into
household favoritism if given a fair trial
Either graham bread or white bread car
thus be used, but graham Is to be preferred
By THIS prolonged process OF cooking the
starch in the flour Is converted into deXtrine
a substance very easily digested, and hence
this Is the only proper way to make toast fol
the sick. A person with strong digestive
powers may be able to manage surface toast.
| ed slices OF bread, m0istened and covered
| with butter, or covered with butter when
| dry and hot; but for the invalid, and espec-
tally for the dyspeptic, let the bread be
toasted entirely through and served with a
dessing of cream or fruit iuices.-Helen l..
Manning, in the Nightingale
IN CASE OF FIRE.
Fire requires air; therefore on its appear
ance every effort should be made to exclude
air. Shut all doors and windows. BY this
means fire may be confined to single room
| for sufficient period to enable all the in
mates to be aroused and escape; but If the
doors and windows are thrown opsn the fan.
ming of the wind and the draught will in
stantly cause the flames to increase with ex-
traordinary rapidity. 1t must never be for
gotten that the most precious moments are
| at the commencement of fire, and not a
single second of time should be lost In tack
ling It, In room, tablecloth can be SO
used as to smother large sheet of flame. and
cushion may serve to beat 1t out; coat or
anything similar may be used with an equal
~ successful result. The great point is
presence of mind-calmness in danger
action guided by reason and thought. In
| al large houses buckets of water should be
placed on every landing, little salt being
put In the water. Always endeavor to at
tack the bed Of fire II you cannot extin-
gulsn the hre, shut the window, and be sure
ana smut the door when making good yOur
retreat. A wet silk handkerchief tied over
tne eyes and nose will make breathing posi-
Die In the midst Of much Smoke and a
blanket wetted and wrapped around the
pouy VIII enable a person to pass through a
sDeet OF lame In comparative safety.-Out-
ward Bound.
CORN CHowDER.
Cut enough green corn from the cob 10
make quart; pare and slice one quart of DO
tatoes, pare and slice two medium-sized
| onions Cut one-half pound of pork in slices
ana Try until brown, than take up, and fry
| the onions In the fat Put the potatoes and
corn into the kettle In layers, sprinkiing
| each layer with salt, pepper and flour. TIse
One-half teaspoonful of salt, and three of
| flour. Turn the onions and pork fat into the
kettle and add one and one-quarter quarts
| of boiling water. Cover the kettle and boil
gently twenty minutes. Mix three table
| spoonfuls of flour with a little milk, and
Mhen smooth add one and one-half pints of
Llch milk. Stir this into the boiling chow.
ger. Taste to see IL seasoned through, and il
H n' aud more pepper and salt. Now add
Ok crackers, split and dipped in cold water.
F9t on the cover, boil up once and serve.
Miss Parloa.