Show WHY NOT OFFER TOAST TO TOAST some recipes that provide pleasing variety by EDITH M BARBER how flow contrary all ot ol us arel what whal ever we have we long for something else perhaps it takes distance to to gives the proper prospective upon every thing locIn including dIng food I 1 am ahwai irn im pressed by this in europe the lles lines alon ol of bread Is flip one at die ili moment illustrates this much hinch BS as I 1 like the flavor of the continental breads I 1 find myself missing ou standard american loat inal gilb lb if alfr dinv hn texture and tenderness I 1 tind and longing for some real gond lint hot but bill toast delicately browned and crisp toast in europe Is seldom not hot ever even it it comes up to other specifications table toast in which we american americana 6 adelight Is almost unknown at home we are able to indulge out our individual fancy for thick or thin toast at the sam sa meneaL emeal in ID europe we must take what Is offered us at home we may mas leave the crusts on our bread or not as we like we may have the final product soft or crisp as we desire in fact we are becoming quite epicurean in regard to it more hore and more toast la Is advancing from breakfast time to lunch and dinner at dinner the oven toast sometimes known as melba and to me fit at least by th 1 name of the hotel in philadelphia where many years ago I 1 first firs saw it served this type of toast Is made by cutting bread very thin removing the crusts and allowing it to dry out and brown slightly all through in a very slow clow oven very thin freshly made toast Is perhaps more often given this title I 1 haie hae found that it Is now pos sible to get good thin hot toast on any american train or in almost any hotel if belha Is ordered this will he nerved arve dry or buttered as you like there Is however another kind of toast which I 1 like very nuch especially bially for tea and the preparation of which seems to contradict tile the above statement it II Is made by buttering the rhe loaf slicing it very thin and put pill ting it on a baking sheet and brown ing 11 in a moderate oven degrees F or under the broiler it can be spread with mixed butter and anchovy paste or chill sauce or with ma marma rma lade or jelly before it Is baked then there Is french toast or german or spanish which whichever eier you like to call it 11 it 11 Is act actually itally fried bread bread that I 1 lias as lieen been dipped in a mixture of milk and and healan benben egg and cream toasts are used for breakfast how ever they are more often considered invalid dishes toast in any guise may be del delicious particularly in the united states melba luncheon toast cut bread very thin and trim crusts A arrange arrange on a baking sheet ard bake in a slow oven even degrees vahren belt until light brown french toast 6 slices bread 1 egg 1 cup milk vj IL teaspoon salt I 1 teaspoon sugar cut the bread one fourth inch thick the crust may be trimmed it if you like an even appearance but this Is not necessary rest beat egg slightly with milk and seasoning dip bread quickly in and out of the mixture and saute in a hot frying pan containing lust just enough fat to prevent sticking A more evenly browned product will be obtained if the bread Is fried in deep fat fal peanut butter butler toast 6 to io 10 slices bread I 1 cup peanut butter cup milk 2 eggs 12 teaspoon salt paprika fine crumbs cut crust from bread and divide in lengthwise strips spread peanut but ter on both sides of each strip and milk and seasoning to the eggs find and beat thoroughly dip bread into this and into sifted crumbs put into a greased pan and bake in a hot ov oven e n degrees fahrenheit until golden brown bell syndicate ervIce |