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··· TO.AST' ADD
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·;
ls
made
by
toastiDg,-T~
highly&>•·thick:
pruat
of stale bread, or a plain
unbuttered
bi.Scuit,
and
then plunging
it
into
&
jug
of
IJ.oiling
water : the
water should not
be
poured on to the toast, as the
latter is
thereby broken, and the
drink
rendered
turbid ;
if
the bread
is
burned
instead
of
toaated,
an
unpleasant
fla.vor
is
imJ)O.I'te!l
to
the
water ; a
large quantity should
~
be
made
at
once, as
it
acquires by keeping a disagreeable mawkiah
ta.m.
As .
Soyer
is
the
rage-among
temperance folks
at
the present time, we add his directions for
ma–
king
this
beverage : "
To
make
tout
and
nter
to
perfection,
prOceed
as follow
:--eut
a piece of
crusty
bread,
a.bout a
quarter
of
a
pound
in
weiaht,
place
it
upon a
fork,
and
hold
it
a.boot
six
inches
from
the
fire ;
turn
it
often,
and
keep
'
i$
gently
until
or
a.ligb•yello.
w
colour, ..
~
it
nearer the
:&re,
8.nd,
when
of
a
good
brown
ebooolat.e colou.r,
put
it
into •
j1ig
and
pour
three
pints
of
boiling
wUer .
0.,..
it,
OOY&J'
the
jug
until
cold,
and
t.beD
atn.in
into a- clean jug,-
and i\
is
ready
for use
·i
ne'fer leave the
tO&H
in
~
for
in
llUlDlDer
it
wou.
d
Galla·
-hmentation
in-.
Mort
time.
I
would
almoet
l'ellture
that
RCh
toast
and wat.er, aa
I
baTit
deecnDed, would
bep
~
a
considerable time
hi
bottles."
In
this instance
we
do
not
agree
with.
Mone.
Soyer ;
for the
J'8MOll
already
given, the wat.er 11hould not·be
poured
on
the toaat, and as
to
bottling,
toast
and
water
is
never so
refreshing
aa
when
recently
made.
~·-·