N.B. The warming of the bread gradually through, on both sides, is a very great improvement upon the quality of the toast; it may give a trifle more trouble, but still it is quicker done, and much lighter.
All kinds of toast require to be done the same way, but if to be served under a bird, eggs, or kidneys, it requires to be toasted drier.
Being in every way an economist, I have generally saved the remnants of the loaf that have become too dry to be eaten as bread, and by just dipping them in warm water, toasting them gradually, and buttering them, I have generally found that they have been eaten in preference, but their being stale is a secret of my own, which, if divulged, would prevent their ever being eaten after.
2. Dry Toast.—Ought not to be toasted until quite ready to serve; when done, place it in a toast-rack, or standing upon its edges, one piece resting against another; any kind of toast that has been made half an hour is not worth eating.
3. To toast Muffins (for Receipt, see No. 6.)—Just open, half an inch deep, the sides of the muffins, exactly in the centre, with a knife, then put your toasting-fork in the middle of the bottom, hold it a little distance from the fire, until partly warmed through, when turn it and put it again to the fire until it becomes lightly toasted, when again turn it to toast the other side; when done, pull it open, spread a thin layer of butter on each side, close them together; lay them upon a plate, then with a sharp knife divide them across the middle, and serve very hot. If more than one muffin is required, cut them all separately, and pile them lightly one upon another, on the plate; when well prepared, they are, in my opinion, a very great luxury, obtainable at a trifling expense.
4. To toast Crumpets.—Crumpets stand lower in the general estimation of the public, probably from not being so distingué, and having the misfortune to be cheaper than their sister muffins; but, for all that, the poor ought never to be forgotten, and a crumpet toasted as follows is not to be despised. Choose your crumpets fresh if possible, though they are not bad after having been made three or four days; toast them by warming both sides first, like muffins, then give them a nice light brown color on each side, lay them in a plate, and spread some rather soft butter lightly upon each side; cut in halves with a sharp knife, and serve; half a pat of butter to each crumpet is quite sufficient. If you have several to serve, lay them separately upon a large hot dish; some people lay them one upon the other, which is a very bad plan, as it causes the under ones to eat like a piece of dough, and such food cannot be wholesome. Crumpets require to be toasted rather quick.