Читать книгу A Friend in the Kitchen; Or, What to Cook and How to Cook It онлайн

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The appetite is subject to education; therefore learn to love that which you know to be good and wholesome.

The most expensive food is spoiled when served up burnt or tasteless; the cheapest may be delicious with the proper seasoning.—Lantz.

Toast makes a very nice breakfast dish, and is easily and quickly prepared. It can be made in a variety of ways which are both simple and wholesome. When properly prepared, it furnishes abundant nourishment, and is easily digested.

The proper foundation for all toasts is zwieback (pronounced zwībäck), or twice-baked bread. This may be made from either fresh or stale bread, the fresh making the more crisp and delicious for dry eating. The bread should be light and of good quality. That which is sour, heavy, and unfit to eat untoasted, should never be used for toast.

Toasts afford an excellent opportunity for using up left-over slices of bread, and its use is therefore a matter of economy as well as of securing variety in diet.