Chapter IV

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_To serve toast._——Toast should be served as soon as it is made, if possible, and if not must be kept hot. Fold it in a napkin. Toast may also be buttered, piled neatly on a plate, and kept hot in the oven until it is time for serving.

For milk toast the bread is cut somewhat thicker than for buttered toast. The milk is prepared by thickening, No. 1 under White Sauce. Dip each slice of toast in the thickened milk and then put the slices in a dish for serving and pour the thickened milk over. To moisten toast that is too dry, or when moist toast is wanted to serve under some other food, place it in a steamer or colander over boiling water a few minutes before buttering it. This is much better than toast moistened with boiling water.

=8. The sandwich.=——The sandwich is a convenient way of serving bread and other foods away from the table, for picnics, teas, and receptions.

_To prepare the bread._——Either white or brown bread may be used. Select a well-shaped loaf of fine grain that will not crumb when it is sliced. Cut off the end of the loaf, spread the loaf evenly with butter, cut a thin slice, butter again, and so on. The butter should be softened. Be careful to spread it evenly and see that it is near the edge of the bread. Sandwiches may be made either with or without the crust. If the crust is to be removed, cut it off the loaf before buttering and slicing.

_The filling._——There is an endless variety of filling possible for sandwiches, from slices of meat and poultry, which make a substantial luncheon for picnics, to the dainty fillings used for afternoon teas and receptions. A crisp bit of lettuce leaf with Mayonnaise dressing is always acceptable. Cream cheese mixed with nuts and raisins is a good filling. For a sweet sandwich, jam or jelly may be spread on the slices and possibly a small amount of cream cheese put between. You can invent many combinations.

_The shape of the sandwich_ may be oblong, triangular, or round. The round sandwich is cut with a sharp cooky cutter. The pieces remaining may be dried and used for bread crumbs. The crusts may always be utilized in this way.

=9. Croutons.=——Cut a slice of bread a day old 1/2 inch thick. Spread with soft butter, cut off the crust, put the slices in a pan, cut in cubes and set the pan in the oven until the croutons are brown.

EXERCISES

1. What is a standard for good bread?

2. Describe a perfect loaf.

3. How do climate and method of raising affect the composition of wheat and flour?

4. What are the essentials of good bread flour?

5. Why is it so necessary to control temperature in bread making?

6. What is the best temperature and why?

7. Explain the part played by gluten in bread making.

8. State the underlying principles of bread making.

9. Explain the advantage of a bread machine over the hand in kneading.

10. What is the best temperature for baking a loaf? For baking biscuit?

11. What are the principles and practical points in toast-making? (See

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