Cassell's dictionary of cookery

Toast and Water.— Toast a small slice of stale bread (crusty bread is the best) till it is brightly browned all over without being in the least burnt. Pour over it a quart of boil- 1 ing water, and let it stand till cold. Filter it, and put it into a decanter. If the toast-water is quickly wanted, just cover the bread with boiling water, and when that is cold, add as much cold filtered water as will fill the jug. i Toast-water should be quite cold before it is presented to an invalid, as it is by no means an agreeable beverage when taken lukewarm or hot. Time to soak, half an houi-. TOASTING PORKS. Toast, Buttered. — Toast which is to be buttered should be cut from a loaf one or two days old, in slices about the third of an inch thick. Cut off the crust, and toast the bread hefore a clear bright fire. "WTien it is equally and lightly coloured on one side turn it to do the other. Place little pieces of butter here and there upon it, put it before the fire for a minute or two till the butter is soft, then spread it upon the toast, taking care not to press heavily upon the bread, or the toast will be heavy. Cut each slice separately into strips an inch and a half broad, and pile these on a hot dish. If one or two slices are cut through together, the butter wiU sink from the upper piece to the lower. Some cooks hold the toasted bread over a bowl of boiling water for a minute before buttering it. This is to soften it, that it may take the butter more readily. Buttered toast should be prepared at the last moment, and served very hot. , Toast, Buttered (another way). — &c Buttered Toast. Toast, Buttered, and Cheese.— Crush half a pound of old Cheshire cheese in a mortar, and pound with it a piece of butter the size of a walnut, the yolk of a hard-boiled es:g, and a small tea-spoonful of mustard. Take a slice of bread half an inch thick, cut off the crust, and toast it on both sides. Spread the cheesepaste upon it, laj' it upon a dish, and put it in a Dutch oven before a clear fire until the paste is melted. Serve very hot. Time to melt the cheese, about three or four minutes. Probable cost. Is. Sufficient for two persons. Toast, Dry. — Be careful to have a clear bright fire, and see that the bars are quite clean. Cut as many slices as may'be required from a loaf of bread two days old. These slices should be very thin — less than a quarter of an inch thick. Cut off the crust, and warm the bread on both sides for one minute before toasting it; then put it on the toasting-fork, hold it a little distance from the fire, move it about till it is lightly and equally toasted, and when it is done upon one side turn it to do the other. Dry toast should be coloured gradually, as its perfection consists in its being crisp and dry without being very dark and brown or in the least burnt. It should be made a few minutes only before it is wanted, as it soon becomes heavy. It should never be placed flat on a dish or table, but be put at once in the toast-rack, or, if this is not at hand, two slices should be made to lean one against another. It is almost unnecessary to add that toast should never be made with new bread. Toast, Egg {see Egg Toast).