Toast, Dry.—This is seldom well made, simply from want of care. Cut the slices from a stale loaf, a quarter of an inch thick, and warm them gently some way from the fire, or put them on a rack in the oven for a minute or two to get them quite dry; then place them near enough to the fire to colour each side a clear golden brown, never allowing it to burn anywhere. Bread toasted like this should be crisp
outside, but soft, though quite dry, inside. For invalids and persons obliged to study their health, the best toast is made by slicing down a stale tin loaf in one-eighth of an inch thick slices, and placing these on a reversed sieve or pastry rack in the oven till they dry perfectly crisp and are of a pale golden brown. This toast can then be kept in airtight tins and used as wanted. Always put toast upright in the rack directly it is done, or it will toughen.