Serving Toast
Make the toast very carefully, allowing the bread to turn only a light brown on both sides, and keep it hot between two hot plates. Toast should be eaten immediately after it comes from the fire; it loses its delicacy
Fig. 564. Fig. 565.
Fig. 566. by being scorched or served warm or stale instead of fresh and hot. After the rest of the meal is ready on the tray and the two plates are heated, set several tin cake-cutters in the oven to heat; then make the toast with a fork, not a toaster, one piece at a time, and as each is done, cut it while hot into queer forms with the warm cake-cutters. Arrange the pieces on one of the hot plates and cover them with the other. The child will be entertained by the fanciful shapes (Figs. 564, 565, 566), and eat them with a relish.
In place of the family roast, a lamb chop will probably have to do duty as the
Pièce De Résistance
Select the best cut and broil the chop skilfully over a clear fire. Let it be well done but not burned; sprinkle with a
