The Cooking Manual of Practical Directions for Economical Every-Day Cookery

over with an egg beaten up with one tablespoonful of milk, and bake them in a hot oven. 266. =Cream Breakfast Rolls.=--Mix as above, substituting cream for the milk in moistening the dough; cut them out with an oval cutter, two inches long and one and a half inches wide; brush the tops with cream, and pull them slightly lengthwise; then fold them together, leaving a slight projection of the under side; put them on a buttered tin, brush the tops with cream, and bake them in a hot oven. 267. =Breakfast Twist.=--Mix as for breakfast rolls, cut in strips three inches long and half an inch thick; roll each one out thin at the ends, but leave the centre of the original thickness; place three strips side by side, braid them together, and pinch the ends to hold them; when the twists are all made out, lay them upon a buttered tin, brush them over with milk, and bake them in a hot oven. A little fine sugar dusted over the tops glazes them and improves their flavor. Hot rolls and biscuits should be served well covered with a napkin. 268. =How to freshen stale Bread.=--A loaf of stale bread placed in a close tin vessel, and steamed for half an hour will be completely freshened. 269. =Toast.=--But few persons know how to prepare toast properly. It should be made with the aim of evaporating from the bread all the superfluous water, and transforming its tough and moist substance into digestible food: for this reason the slices should be exposed gradually to heat of a gentle fire, first upon one side and then upon the other, for one minute, and after that they may be toasted golden-brown; at this stage it has become pure wheat farina, and is not liable to produce acetous fermentation in the stomach; besides, it will now absorb the butter thoroughly, and both substances will be in condition to be freely subjected to the action of gastric juice, and consequently will be digested with ease. Dry toast should be sent to the table the instant