When ready, put it at once into the rack; because, if the toast is placed flat on a table, it loses its crispness.
The crusts may be soaked for plain puddings, or dried and powdered for bread crumbs.
Buttered Toast.
Cut the bread about half an inch in thickness.
Toast quickly in front of a clear fire.
Put the butter on directly the toast is taken off the fork, and spread it quickly.
Put the toast on a hot plate, and take care that it is served hot.
Toasted Bacon.
Cut the bacon in thin slices, and toast it in a small Dutch oven or on a toasting fork until the fat is transparent.