Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-01-05

GOOD COOKERY.
(Copyrightcd)
BITS OF PRACTICAL COUNSEL
TOUCHING TOAST.
by Marion Harland.
As | have said many times and as l
Shall probably have innumcrable occa-
sion to repeat in the future--every tHro
in cookery thinks that she can make
toast and not one otherwise good cook
in one thousand toasts bread properly.
When good 1t is palatablc and digesti-
bic AS usually set before us, It Is neither.
once in Il great while the bread is cut
too thick; the almost universal fault is
to cut it too thin Nearly everybody
leaves the crust on, and next to nobody
likes toast-crusts. They hurt young and
tender teeth; they offend delicate stom-
achs.
First of ALL then, slice stale bread
Gresh will not do) almost half an inch
thick with a keen knife, and pare off the
crust neatly. If you have time lay the
slices in moderate oven for few min
utes to dry, turning them once to pre-
vent steaming. Toast, then quickly,
over clear fire, or upon the top of a
very hot range holding the toastcr an
inch above the plate" Of the stove. The
color should be a pleasing golden brown.
If burned or sCorChed in the least, Scrape
the slice the instant it is done Burn"
and bitter" mean one and the same
thing in toast. If you intend to serve
buttered toast, spread each slice llghdv
with butter as it leaves the toaster, pie
upon hot plate and leave in the oven
until you are ready to servo it, which
should be as soon as may be after the
last slice is ready. The excellence Of dry,
or huttercd, toast depends upon quick
serving almost as much as the goodness
of griddle cakes and mullins turns upon
the same thing. Stale. dried. or sodden
toast is totally different thing from the
light, crisp strips or slices offered for our
delectation by one who understands the
simple art.
CREAM TOAST.
Slice and butter as directed above,
and arrange III layers in a deep china OF
silver dish, sprinklng each layer with
salt and moistencd with a little boiling
water. Have ready in a saucepan u
quart of milk made sCllding hot, stir in
to it a generous tablespoonful OF butter;
pour gradually upon the whites of three
eggs beaten to stiff froth; return to the
saucepan; stir over the fire for Two min
utes, and turn out upon the toast. Lift
the slices with a fork as the boiling milk
goes into the dish that it may reach
every piece. Cover closely, and let it
stand for u minute before serving.
BAKED TOAST.
Is a preparation of soft toast" that
deserves to be better known. Toast as
directed. and, as each slice is ready dip
quickly into a pan of boiling water
slightly sailed, then pack into a baking
dish, sprinkle we'll with salt and cover
deep with boiling milk. Bake in a dish
closely covered, for fifteen minutes, and
serve. Tho toast should have absorbed
all the liquid without getting dry. II
you can spare three or four tablespoons
tuls of cream. heat. and pour over the
surface just before sending TO table.
The baking lends smoothness and rich
ress to this dish, not to be found in milk
toast prepared in the usual way.
TOMATO TOAST.
Toast the bread as in foregoing recipes,
dipping each slice into boiling water
slightly sailed, in which a tablespoon
ful of butter has been melted. Pack, sSs
you dip them, in a pudding dlsn; have
ready pint OF tomato sauce, strained
and well seasoned with pepper, salt,
onion juice and a tablespoonful of sugar.
Pour over the toast. lifting the slices to
let it run to the bottom: cover and set in
a hot oven for five minutes before send
ing to table.
This is for large dish of toast. You
can hardly use left-overs in the shape OF
stewed tomatoes and stale bread more
acceptably than thus.
ANCHOVY TOAST.
Toast strips of stale bread: butter, and
spread lightly with anchovy paste; press
ing upon each slice thus spread one OF
plain, buttered toast, enclosing the paste
Keep very hot.
These strips are nice for afternoon teas
and popular. NJ. II.