River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1893-03-23
POINTS ABOUT TOAST.
Things Connected with Its Successful
Making That Few Know.

Wheaton bread is composed princi-
pally of starch. When starch Is SUBJ
jected to a high temperature it is
changed into an easily digested subject
called dextrine. In the ordinary cook
ing of 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 toaster or
wire broiler, and dry slowly either in a
moderate oven or by holding the broil
err 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 win
be shut in and the middle of the slice
will be prevented from becoming suffi-
GENTLY heated to change its starch, for
the temperature win not rise much
above 2l2 deg. Fahrenheit until the
water is dried out. Starch is changed
to Gextrine at 40l deg. Fahrenheit.
Toast that is moist in 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 broier little nearer to the
Goals and the toast will quickly turn
TO 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. 1t breaks
and crumbles very easily and moistens
very quickly in the mouth. If one
would pcrsevere 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. 1t 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
the toaster. When this is not practical
BILE pile IL on heated bread plate, COW
or it with napkin, and put it on the
hearth or in the oven. Toast is given
in all slight attacks of sickness because
it is so easily digested. The more
thorough the conversion of the starch
the more easily and perfectly the
system will 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 it in the
ordinary course of digestion by the ac-
ton of the digestive fluids. Therefore,
when this is accomplished by artificial
means nature is spared so much cner-
gy. Toast thin slices of bread. Put
into shallow pan a pint of water with
half teaspoonful of salt. Dip each
slice quickly into the water. placed
covered dish and spread with butter,
piling one slice above al other. Do not
let the bread soak in the water; en-
deavor to keep a suggestion of crisp
ness in L. 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 il hot 1t can be eaten
with relish much longer than milk
toast.-Boston Globe.