Monday, July 30, 2012

Toast

But few persons know how to prepare toast properly. It should be made with the aim of evaporating from the bread all the superfluous water, and transforming its tough and moist substance into digestible food: for this reason the slices should be exposed gradually to heat of a gentle fire, first upon one side and then upon the other, for one minute, and after that they may be toasted golden-brown; at this stage it has become pure wheat farina, and is not liable to produce acetous fermentation in the stomach; besides, it will now absorb the butter thoroughly, and both substances will be in condition to be freely subjected to the action of gastric juice, and consequently will be digested with ease. Dry toast should be sent to the table the instant it is made. Buttered toast should be set into the oven for about five minutes to render it crisp.

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