Toast should be made of stale bread, or at least of bread that has
been baked a day. Cut smoothly in slices, not more than half an inch
thick; if the crust is baked very hard, trim the edges and brown very
evenly, but if it happens to burn, that should be scraped off. Toast
that is to be served with anything turned over it, should have the
slices first dipped quickly in a dish of hot water turned from the
boiling tea-kettle, with a little salt thrown in. Cold biscuits cut in
halves, and the under crust sliced off, then browned evenly on both
sides, make equally as good toast. The following preparations of toast
are almost all of them very nice dishes, served with a family
breakfast.