Evening Republican, Volume 16, Number 66, Rensselaer, Jasper County, 16 March 1912 — TOAST-MAKING A FINE ART [ARTICLE]

TOAST-MAKING A FINE ART

Happy-Go-Lucky Methods Will Not Do With This Agreeable Tea Table Delicacy. The secret of having crisp toast is to cut the bread the night' befbte, so the surface is dry before it is toasted. Another trick is to have the slices, when toasted, stood upon edge in some place where they can be kept hot until they are served. If the slices are placed one on top of the other they become soggy, says the New York Tribune. For toast that is to be used as the foundation for poached eggs, mushrooms or any creamed food, half an inch is the correct thickness; hot water is distributed over it evenly with a small spoon, and melted butter spread on with a bristle brush, which comes for the purpose. People who dislike the softness produced by this treatment can, of course, preserve the crispness of the toast by omitting the hot water. Often, when bread iff very stale, it may be steamed a little before it is toasted. Housekeepers who do not possess ancient silver toast racks have been heard to say that these only act as coolers for the slices they hold, and that they are pot desirable at all. On the other hand, a covered toast dish holds the heat and steams the slices to sogginess in a short time. The surest way to have perfect toast seems to be to dispense with the ancient forms and take to ultra-modern Inventions, such as the electric toaster, which stands on the table at, milady’s elbow, and makes the toast “while you wait."