The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1899-01-11
BITS OF PRACTICAL COUNSEL
TOUCHING TOAST.

by t1dTIdnu.
AS l have said many times, ana as
shall probably have innumerable occa-
sions to repeat in the future-every tyro
In cookery thinks that she can make
toast, and not one otherwise good cook
In one thousand toasts bread properly.
When good, 1t Is palatable and digesti-
BILE. AS usually set before us, it is neither.
Once in a great while the bread is cut
too thick; the almost universal fault is
to cut 1t 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
Cfresh 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 a few min
utes to dry, turning them once to pre-
vent steaming. Toast, then, quickly,
over clear fire, or upon the top of
very hot range, holding the toaster 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
buttered toast, spread each slice lightly
with butter as 1t leaves the toaster, pile
upon hot plate and leave in the oven
until you are ready to serve 1t, which
should be as soon as may be after the
last slice Is ready.The excellence of dry,
or buttered, toast depends upon quick
serving almost as much as the goodness
Of griddle-cakes and mullins turns upon
~, hi t,I1 Ix.;. 4
toast is a 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 in layers in a deep china or
silver dish, sprinkling each layer with
salt, and moistened with a little boiling
water. Have ready in a saucepan a
quart of milk made scalding hot, stir in
to it a generous tablespoonful of butter;
pour gradually upon the whites of three
eggs beaten to a stiff froth; return to the
saucepan; stir over the fire for two min
utes, and turn out upon the toast. Lift
the slices with fork as the boiling milk
goes into the dish that it may reach
every piece. Cover closely, and let it
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 dish,
closely covered, for fifteen minutes, and
ba ch y 4
all the liquid without getting dry. If
you can spare three or four tablespoon
fuls of cream, heat, and pour over the
surface just before sending to table.
The baking lends smoothness and rich
ness 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
full Of butter has been melted. Pack, as
you dip them, in a pudding dish; have
ready a pint of tomato-sauce, strained
and well-seasoned with pepper, salt,
/ onion juice and a teaspoonful Of sugar.
| Pour over the toast, lifting the slices to
| let it run to the bottom; cover and set in
hot oven for five minutes before send
ing to table.
This is for a 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, H.