HOW TO MAKE CRISP TOAST

Wanganui Chronicle, Volume 80, Issue 132, 5 June 1937, Page 3

HOW TO MAKE CRISP TOAST

How many people know the secret of making that sort of thin dry toast which is such a joy when served with luncheon or dinnner at the best hotels or in houses where the staff work is skilled and irreproachable? Yet anybody who knows the simple secret can serve it triumphantly. The first essential is that it must be cut from a loaf two days old Then each side of the slice—which should he three-eighths of an inch thickmust be slightly coloured, care being taken not to brown it too deeply. Only then does it require the very sharp knife which passes through the inner, softer, undried parts of the slice, making it into to slices. When each of these has been lightly browned on the inside they are ready for the tack. For the invalid to eat with a consomme, or for those who are dieting, bread so treated, either in the brown or in the white varieties, is almost a necessity. Yet it is seldom enough that the amateur cook knows how to serve anything better than the common or garden kind of toast, which is too often either hard or soggy, especially when made—as it usually is nowadays—hastily under the gasgriller. Even when making ordinary breakfast toast it is always better to dry each side of the bread before starting to brown it. The precaution of first heating the knife will greatly assist in fine and clean cutting.