Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1899-01-05
BITS or PRACTICAL COUNSEL

By Marion Harland
As / have said many times ana ms
shall probably have innumerable Occa-
sions 10 repeat ia the fuuUra-eyery tyre
| iu cookery thinks that she can make
/ toast and mot one otherwise good cook
in one thousand tuasts bread properly
When good. Il is palatable and digesti-
bic. Asusually set before MS it's neither.
once IN great While the bread Is cut
TOO thick the almost universal fault ls
10 cut ID too thin. Nearly everybody
leaves the crust on. and next 10 nobody
likes toast-erusts. They hurt young and
tender teeth they offend delicate stom-
achs.
First If an, then. slice stale bread
fresh viii not do almost half-an-inch
thick with keen knife, and pare on the
crust neatly. II you have time lay the
slices in moderate oven FOR a few min
utes TO dry. turning them once TO pre-
vent steauing Toast, then quickly.
over a clear fire, or upon the top OF "a
very hot range. holding the toaster an
inch above he plate" or the stove The
color should be pleasing golden brown
n burned or scorehed in the least serapc
the slice The instant 10 Is done Burn
and bitter mean one and the same
thing IN toast " YOU Intend To serve
buttered toast spread each slice lightly
with butter as il leaves the t0aster, pile
upon q hot plate and leave ~ the oven
until you arr ready TO serve 1t. which
should be as soon as may be after The
last Slice Is ready Tive excellence u dry.
or buttered. toast depends upon quick
serving almost as much as the goodness
Of griddle-cskes ana mullins turns upon
the same thing. stale. dried. OF soddeu
toast is totally different thing from the
light, crisp strips or slices offered for
our delectatinn by one who understands
the simple art
CREAM TOAST.
Slice ana butter as directed above
and arrange IN LAYERS in q deep china or
silver dish, sprinkllng each layer With
salt, and moistcned with a little boiling
water Have ready in q saurepan 4
quart Of milk made scalding hot stir fp-
70 II q generous tablespoonful 81 butter.
pour gradually upon the whites 81 thre.
eggs beaten rpa stin froth return 10 tho
saucepan. stir over the FIRE FOR Two min
utes' and turn out upon the toast. Lin
the slices With fork as The boiling milk
goes into the dish that il may reach
every piece, Cover closely aud yet %
stand Tor q minute before serving.
BAKED TOAST.
Is Preparation OF soft toast that
deserves 10 be better known. Toast a.
directed, ana. as each slice Is ready di,
quickly into pan Of boiling Wafa,.
slightly salted, then pack into a baking
dish sprinkle well with salt and eo,.r
deep with boiling milk Bake in = dish
closely covered. for fifteen minutes ana
serve, the toast should have absorbed
all the liquid without getting dry II
you can spare three or four tabiespooD-
fuls Of cream. heat. and p0ur oyer. ths
surface just before sending 10 table
me baking lends smoothness and rich
ness 70 this dish. not 20 be found in nan,
toast prepared in the usual way.
TOMATO TOAST
Toast the bread IS in foregoing reefpes
dipping each Slice into boiling v.tsr
slightly salted in which q tahlespo,r.
ful ~ butter has been melted park 81
you dip them. in a puddiur-dIsh bsvs
ready pint Of tomatO-sauca straf,..;
ana Well-seasoned with pepper sslt
onion juice and a teaspoonful 81 smear
Pour over the toast, lifting tia riiree ~ /
let = run 70 the bottom cover and - r.
2 hot oven for Tive minutes before s7f
ing 10 table
Ihis Is Tor a large dish " toast Yot
can hardly use left-ovcrs ia thesbapa ~ /
stewed tomatoes and stale bread mon.
acceptably than thus
ANCHONY TOAST.
Toast strips q stale bread. butter. ana
spread lightly with anchovy paste.p-as.
ing upon each slice mus spread an Az
plain euttered toast enclosing the nasta
Keep very hot
Fhest strips are nice fc- afteruoar
teas. and popular.
Al n