93. As every one knows, TOAST is sliced bread browned by means of heat.
To make toast is not a difficult process, but a certain amount of care
must be exercised if good results are desired. The slices used for toast
may be cut thick or thin, depending on whether the persons for whom the
toast is made prefer a soft or a dry toast and whether the digestibility
of the toast is to be taken into consideration. If thick slices are used
and they are toasted the usual length of time necessary to make the
surfaces brown, the centre of the slices will remain soft. Toast made of
thin slices and toasted over a slow fire becomes dry and crisp during
the process of browning and is more digestible than that which is moist.
Such toast will not lose its crispness unless the pieces are piled in a
heap while they are hot and are allowed to soften from the moisture that
collects. While toast is usually served in the form of slices, just as
they are cut from the loaf, the pieces may be cut into shapes of various
kinds; in fact, toast becomes more attractive if it is cut in unusual
shapes. The crust of toast may be trimmed off or left on, as desired.
94. If the best results are desired in the making of toast, considerable
attention must be given to the heat that is to produce the toast.
Whatever kind is employed, it should be steady and without flame. Before
a coal or a coke fire is used for this purpose, it should be allowed to
burn down until the flame is gone and the coals are hot enough to
reflect the heat for toasting. If a gas toaster is used, the gas should
be turned sufficiently low for the bread to brown slowly. Very good
results are obtained from the use of an electric toaster, also. This
device has become a rather common household article where electricity is
used in the home, and by means of it the toast can be made on the table
and served while it is fresh and hot. In whatever way toast is made, it
will lose much of its attractiveness unless it is served while it is
fresh and before it loses its heat. If toast becomes burned, either from
a flame that is too hot or from inattention on the part of the person
who is preparing it, it may be made fit for use by scraping it lightly
with a knife or by rubbing it across a grater, so as to remove the
burned portion.
95. MILK TOAST.--Milk and toast make a combination that is liked by
many persons, and when these two foods are combined the result is known
as milk toast. To make milk toast, simply pour over the toast rich milk
that has been heated and seasoned with salt, a little sugar, and a
little butter. Thin white sauce may also be used for this purpose
if desired.
96. FRENCH TOAST.--Possibly no dish in which toast is used is better
known than the so-called French toast. Both milk and egg are used in
making this dish, and these of course add to the food value of the
bread. French toast made according to the following recipe will prove
very satisfactory.
FRENCH TOAST
(Sufficient to Serve Eight)
1 egg
1 c. milk
2 tsp. sugar
8 slices of bread
1/2 tsp. salt
Beat the egg and add it to the milk, salt, and sugar. Dip each slice of
bread into this liquid, turn it quickly, and then remove it. Place the
bread thus dipped in a hot frying pan and sauté it until the under side
is brown; then turn it and brown the other side. Serve hot with sirup
or jelly.