The star and Newark advertiser. [volume] (Newark, N.J.) 1908-1909, 1909-01-21
TOAST NOT so EASY
TO MAKE, AFTER ALL
Requires knowledge and Care.
Everyone Wants to Make Good
Toast, but Few Can.
sToAsT is one of the most abused
words in the cooks dictionary.
II women on a toast diet only

TOAST is one of the most abused
words in the cooks dictionary.
If women on a toast diet onIy
understood the effect on their systems
OF the stuff served TO them they would
easily understand why desired results
are not secured.
Most of the so-called toast, says.
the Boston Herald. is made from fresh
bread placed on a sheet of steel or as
bestos and slightly Drowned on both
sides. TIL moisture originally in the
loaf is not expelled, but instead Is
raised in temperature. When the sec
ond side is Drowned the moisture Is
raised still more in temperature and
begins to aturate the starch cells
shut in between the Drowned surfaces.
A crisper, tenderer piece of toast may
be secured by the use of direct heat
rays rather than by radiated heat, but
It takes a bit OF knowledge and prac-
tise. The prettiest way to prepare a
loaf for toasting is TO remove the outer
crust by grating. the crumbs thus OBJ
tanned being especially good for plac-
ing Over any dish on which Drowned
crumbs are to be used.
Once the bread i evenly sliced, about
one-half or ive-eighths of an incl in
thickness, it should be placed not too
close to the source of heat. 1t should
begin to dry before it tinges at all and
should be slow in taking on the golden
brown hue which is the perfection OF
toast color.
Preferably one side may be dried
out, and before Ii liz more than palest
coffee color 1t should be turned while
the second is dried outside, and this
may be Drowned equally slowly. Then
the first side may receive it's second
application Of heat and be Drowned.
II his is all done slowly the moisture
Is expelled from the bread and the
starch in the -four so thoroughly ex-
banded that the conditions desired By
the doctor in ordering a toast diet are
secured for the patient.
Such toast as this should simply turn
to powder at once when in the mouth
and at once almost melt away, leaving
a sweet, pleasant flavor.
With a Goa fire the slices should
usually be partly dried out in the oven
to secure correct results when placed
over the red Goals. The same is true
of a wood fire. With a gasoline COR
rect blue flame stove there is a toaster
that can be used over a flame salts
factorily, but the best results are Sc
cured by the use of the oven unless the
bread is at least a couple Of days old.
The same applies to denatured alcohol.
The new electric coasters in which
coils of German silver wire stretched
across a bed of asbestos become almost
instantly hot when the current is turned
on give the best results yet secured by
electricity, but better results are also
obtained here by drying the bread be-
fore it is placed On the wires.
The ideal toast from the standpoint
of flavor and digestibility is made under
some kind of gas flame not too close to
it. n 10 to 20 minutes is not too long
to allow for the process. II the bread i
the right kind and the crust grated Off
before it is sliced the result is sweet
beyond the belief of those who think
they a never eat toast unless it IS
brown outside but soft inside.
No two slices should be placed one
upon the other TO steam. A toast rack
which is warmed should be used.
And then one has toast that secures
the results desired SO far as any toast
may.
OF one thing be absolutely sure. Haste
ruins good toast.