New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-02-21
TOAST.
GRAcEs, BEAUTIES AND REFINENENTs OF
THIS LUXURY.

H.. III j
wlthal one OF the most exquisite and enduring ana
to set but n low value upon II Is TO expose one
deficiency In right apr eciation.
ITO make dry toast properly" says the admir-
able Mrs. Beeton, "a great deal OF attention. ~ re-
quired; much more indeed than people generany
suppose Never new bread for making any
kind Of toast, as 1t renders 1t heavy and besides
IS very extravagant." A loaf two days old IS the
best material. Mrs. Beeton continues: DRY toas,
should be more gradually made than Duttereu
toast as It's great beauty consists In It's crispness'
and this cannot be attained unless the process Is
SLOW and the bread Is allowed gradually to coor'
Dry toast one might add-although adding 10 MrS'
Beeton is like painting the liy-shouid be thih ds
well as crisp 1t should be eaten at the most
within ten minutes OF leaving the fire. WINE
awaiting It's turn on the table each piece OF toast
should stand alone on no account being lad nat
or placed so close 10 another piece that they
touch Stale toast, toast from which the crisp
ness has, II were. thawed away II aoo'''''"
ton II 70 linn. and tough and INDECENT More
over the mastication thereof makes no sound
Now the noise from good toast shoud reVerpe'"'e
in the head like the thunder In July.
The Spectator" which has ever been an ex-
moment OF the art of living. laid down rules con-
corning toast twenty-nlne years ago. True toast
n then said lis cassica.-severc loast' we
need not say, should be thin. Crisp. "aIer-hne' %
well as embrowned fresh and hot Ih'ck 'o'''
with solid heshy bread between the ernpro"heo
surfaces Is a gross and pebeian solec'sm' lor ''e
true intention Of toast. its meaning or raisoh cure
"a 70 extnguish the foody, solid taste which be-
longs to bread. and to supply In Its place Crisp.
light. fragrant. evanescent. spirituaiized chipS VI
fare the mere scent and sound OF "hich
suggest the crisp pleasant. light chat Vi
easy morning evening conversation INC
spectator's' enthusiasm is noble but one pegs 10
differ slightly. The dogmatist replying 10 inc
dopmatist would contest the point touching the
thoroughness Of the oasting process; toast shouid
NOT he wafer-Iike not crisp throughout. On the
contrary II should be cut just thick enough TO
leave in its very inward midst the merest tissue
Of soft bread, II only by way OF compliment ~ 'iie
butter spread upon it, which thereb" gains III
flavor Toast when 1t Is Chip dry enough 70
rnap Is too dry This central layer OF soft bread
lends II unity and preserves enough moisture TO
animate the whole. When the original bread IN
tervenng between the toasted surfaces Is more
than mere hint. then. indeed has the toaster
failed with gnomny; that, as The Spectator
says lis an anomaly. like dancing in thin BOOTS
surmounted with heavy CATERS
Toast s one OF the few decacies that can be
made better by the amateur than the professional
and as we'll by a man by a woman. COOK
treats toast perfunctorily 1t does not interest Ter.
No heat preparation. II may be stated roughly IN
cook unless it calls for the exercise OF the
fullest powers Of tho range Toast might well be
sons. being that its fragrance is pleasant In
sitting ROOM another that making 1t Is an agree
able diversion, and third, that whereas bad
toa st produced In the kitchen leads TO annoyance
and irritation. bad toast produced by guest or n
member Of the family makes for mock abuse. sham
penitence and good humor. Furthermore. the
preparation Of toast flushed faces, and
there IS a kind Of pretty girl who. when her cheeks
burn Is a million times prettier
Just as every man believes himself to be exceled
by In arousing dying fire, so does every
man believe himself to be the finest hand in the
world at making toast. That the first conspicuous
failure as a maker OF toast was Alfred the Great
s the one glowing historical fact which is common
to all grades OF intellect To burn toast is still
prevalent delinquency; there are some absent
minded creatures who always to be caught
resting the bread against the bars Backened
toast is not nice. but compared with the sin OF
smoking II, backening toast Is bagatelle. Burned
toast can be scraped and rendered passable. but
by means can bread be cleansed Of smoke.
The best toast is made with toasting fork,
and the good. The complete toaster. is known By
the way in which he places the bread upon the
prongs An immature illogical toaster aflxes It
at right angles and confronts the fire squarely
This is unwsc. 1t Is also equatorally hot. The
scientific toaster arranges the bread that he Is
ena bled to sit out OF the line Of heat and yet
present the full surface to the bars. A toasng-
fork with prongs disposed to enable the toaster TO
avoid the heat Is made. TELESCOPE, forks
not so good as plain wire The largest known
toastng fork is preserved in room at Kings Col
lege. Cambridge.
In houses toasting apparatus Is in use.
but toast thus prepared lacks individuality. II
may perhaps be embrowned more evenly but
the human element is lacking. In restaurants and
clubs toast is always prepared In rack In spite
Of the means employed. clubs have always good
toast. Some cubmen leave wife and child and
home and seek Pail Mall less for the company
or the cellar than for the toast to be obtained
there such is It's fascination. Hotels too usually
have good toast. but the supply Is seldom suf.
hcient Hence the order of experienced travel
er when breakfasting at an Inn: walter be per-
petually bringing up fresh toast"
The best accompaniment TO toast is butter.
which should not be spread upon the piece, but
applied to each mouthful In turn Toast ecits the
essential virtues OF butter more successfully even
than bread much so that one might almost say
that violence is committed when marmaade Is
allied to IT, or potted meat. Toast sandwiches are
made in many different ways. among the mos; dis
nguished being those containing cucumber and
,ress. Anchovy toast-a savory becoming every
lay more popuar-is n link between the middle /
,lasses and the aristocracy.
Different persons favor different shapes in hot |
,uttered toast Some cut triangular pieces others
square; some divide the slice into four others into |
positive sin is committed when the crusts are not
ut of 1t 10. says Alexis Soyer, wicked to cut |
.auso when that is done the butter is squeezed |
rom the upper pieces, while the bottom one is |
winning in IT. Among the initiated there *. un- |
Ter these circumstances struggle for the ottom
,iece. Each slice should the contrary, be cut |
separately and laid lightly on the dish
According to the schoolboy rhyme
Three ghostesses
Sat three POSSESSES,
Eating hot-buttered toasess.s.
low they did 1t is question for the Psychcal So
iety to answer. Can ghost have indigestion? |
you'd be the next poser. The is. we know
he case; indigestion Is famous for Its ghosts
he case: indigestion is famous for It's ghosts
The most famous hot-buttered toast house in the |
World was '"Tysons restaurant" in Rook-st.. Man
hester, which still fourishes but longer is ami
mated by the crisp individuality of It's founder old |
'om Tyson. as he was known Tyson was a born |
utocrat. who knew that in their heart OF hearts |
3rtons. for all their Rule Britannia itiments
Ike to be slave-driven. SO he established n restau-
ant wherein he, infeXibe autocrat might en- |