m lengthwise into three; put some thin flakes of good butter
between the slices, press the rolls together, and put them in the oven
for a minute or two, but not longer, or the butter would oil; take them
out of the oven, spread the butter equally over, divide the rolls in
half, and put them on to a very hot clean dish, and send them instantly
to table.

TO MAKE DRY TOAST.

1725. To make dry toast properly, a great deal of attention is required;
much more, indeed, than people generally suppose. Never use new bread
for making any kind of toast, as it eats heavy, and, besides, is very
extravagant. Procure a loaf of household bread about two days old; cut
off as many slices as may be required, not quite 1/4 inch in thickness;
trim off the crusts and ragged edges, put the bread on a toasting-fork,
and hold it before a very clear fire. Move it backwards and forwards
until the bread is nicely coloured; then turn it and toast the other
side, and do not place it so near the fire that it blackens. Dry toast
should be more gradually made than buttered toast, as its great beauty
consists in its crispness, and this cannot be attained unless the
process is slow and the bread is allowed gradually to colour. It should
never be made long before it is wanted, as it soon becomes tough, unless
placed on the fender in front of the fire. As soon as each piece is
ready, it should be put into a rack, or stood upon its edges, and sent
quickly to table.

TO MAKE HOT BUTTERED TOAST.

1726. A loaf of household bread about two days old answers for making
toast better than cottage bread, the latter not being a good shape, and
too crusty for the purpose. Cut as many nice even slices as may be
required, rather more than 1/4 inch in thickness, and toast them before
a very bright fire, without allowing the bread to blacken, which spoils
the appearance and flavour of all toast. When of a nice colour on both
sides, put it on a hot plate; divide some good butter into small pieces,
place them on the toast, set this before the fire, and when the butter
is just beginning to melt, spread it lightly over the toast. Trim off
the crust and ragged edges, divide each round into 4 pieces, and send
the toast quickly to table. Some persons cut the slices of toast across
from corner to corner, so making the pieces of a three-cornered shape.
Soyer recommends that each slice should be cut into pieces as soon as it
is buttered, and when all are ready, that they sh