Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1893-08-09
POINTS ABOUT TOAST.

Things Connected with It's Successful
Making That Few Know.
Wheaton bread is composed princi-
pally of starch When starch is sub
jected to a high temperature it is
changed into an easily digested subject
called dextrine. In the ordinary cook
ing of a loaf of bread the starch IN the
outer layers is changed into dextrine,
which helps to give the crust that pecu-
liar agreeable flavor which we call
sweet. Slices of bread undergo a SINH
lar change when toast is made To
make toast successfully one must en-
deavor to convert as much as 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 broil-
er some distance from the fire.
The object is to give the heat time to
penetrate to the center of the slice be-
fore the outside has begun to change
color, for if a sheath be formed over
the outside, at once the moisture will
be shut in and the middle of the slice
will be prevented from becoming suffi-
GENTLY heated TO change it's starch, for
the temperature will not rise much
above 212 deg. Fahrenheit until the
water is dried out. Starch is changed
to dextrine at 401 deg Fahrenheit.
Toast that is moist ia the middle and
BACKED on the outside is less whole
some than untoasted bread. Great care
should therefore be taken with the dry
ing. When this has. been accomplished
lower the broiler a little nearer to the
Goals and the toast,svill quickly turn
to a golden brown. An ideal piece of
toast is crisp and golden throughout
Many say they prefer toast that is
soft inside and they can not eat hard,
dry toast, but the ideal piece of toast is
not really so hard as it seems. It breaks
and crumbles very easily and moistens
very quickly in the mouth. If one
would persevere with~a slice he would
soon learn to prefer it. At all events,
that which is soft inside should not be
given to the sick It is better to make
the toast dry. and then moisten it, if
needs be, by dipping the slices into hot
water for an instant, not soaking them.
Dry toast should be served directly from
ol1C AOhSCcI- w hOu tHIS Is uOC prdcClCd-
BILE pile it on a heated bread plate, COW
crit with napkin, and put it on the
hearth or in the oven. Toast is given
in all slight attacks of sicknessEbecause
it is SO easily digested. The more
thorough the conversion of the starch
the naore easily and perfectly the
system will manage it for the
change of starch into dex6rine by the
action, of heat is simply doing outside of
the body what takes place in it In the
ordinary course of digestion by the .ac-
ton ofzJhe digestive fluids Therefore,
when this is accomplished by artificial
means nature is spared SO much ener-
gy. Toast thin slices Of bread. Put
into shallow pan pint of water with
half a teaspoonfui of salt. Dip each
slice quickly into the water, placed
covered dish and spread with butter,
piling one slice above another. DO not
let the bread soak in the water; en-.
deavor to keep suggestion of crisp.
ness 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 ia
taken to have 1T hot It can be eaten
swith relish much longer than milk
taast.-Boston Globe.