Evening star. [volume] (Washington, D.C.) 1854-1972, 1893-01-13
POINTS ABOUT TOAST.
Things Connected With It's Successful Max
ing That Few Know.

From the Boston Globe.
Wheaton bread is composed principally of
starch. When starch is subjected to a high
temperature it is changed into an easily
digested substance called dextrine. In the
ordinary cooking of loaf of bread the starch
in the outer layers is changed into dextrine,
which helps to give the crust that peculiar
agreeable flavor which we call sweet Slices of
bread undergo a similar change when toast is
made. To make toast successfully one must
endeavor to convert as much possible of the
starch into dextrine. To do this cut the bread
one-third Of an inch thick, place the slices in a
toaster or wire broiler and dry slowly either in
moderate oven or by holding the broiler some
distance from the fire.
The object il TO give the heat time to pene-
trate 10 the center of the slice before the out
side has begun to change color, for il a sheath
be formed over the outside, at once the
moisture will be shu. in and the middle of the
slice will be prevented from becoming suffi-
clentiy heated to change its starch. for the
temperature viii not rise much above 212 de-
grees Fahrenheit until the water is dried out
Starch IL changed to dextrine at 401 degrees
Fahrenheit. Toast that is moist in the middle
and blackened on the outside is less wholesome
than untoasted bread Great care should
therefore, be taken with the drying. When
this has been accomplished lower he broiler a
little nearer to the Goals and the toast will
turn u kOlueu DrOWn. An lIeal piece
OF toast is crisp and golden throughout Many
say they prefer toast that is soft inside and
that they cannot eat hard, dry toast, but the
ideal piece of toast is not really so hard as it
seems.
Ii breaks and crumbles very easily. and
rnoistens very quickly in the mouth IL one
would persevere with a slice he would soon
learn to prefer il At all events, that which is
soft inside should not be given to the sick. 1t
Is better 10 make the toast dry and then moisten
1t. II needs be, by dipping the slices into hot
water for an instant, not soaking them. Dry
toast should be served directly from the toaster
When tins is not practicable, pile it heated
bread plate, cover il with q napkin, and put it
on the hearth OF in the oven. Toast is given in
all slight attacks Of sickness because 1t Is so
easily digested. The mere thorough the con-
yer ion OF the starch the more easily and per-
fectiy the system vii manage it, for the change
OF starch into dextrine by the action of heat is
simply doing outside OF the body what takes
place in II IN the ordinary course OF digestion
BY the action Of the digestive fluids. There
fore, when this is accomplished by artificial
means nature is spared so much energy. Toast
thin slices OF bread. Put into a shallow pan a
pint Of water with half a teaspoonful of salt
Dip each slice quickly into the water, place in a
covered dish and spread with butter, piling one
slice above another. Do not let the bread soak
! In the water; sndsavor TO keep . suggestion Of
crispness in it, for sloppy, sodden toast is not
palatable. Serve hot with apple sauce, sweet
baked apples or tart jelly. Water toast is really
delicious If care is taken to have it hot II can
be eaten with relish much longer than milk
| toast