Toast, Buttered.—Dry and toast the bread carefully by the first recipe given above, placing each piece as done in a rack in a hot corner. Have ready some fresh butter cut up into dice and warmed (but not oiled) by the fire. When all the slices are done, place one on a hot plate, spread lightly but generously with the warmed butter, and place another slice on this, buttering this also, and repeat this, piling one slice on the other, till all the toast is used, then cut it into quarters and serve very hot. The butter should penetrate the bread readily. It is best to place the dish of toast on a bowl of boiling water to keep it hot.