Buttered Toast
Cut even slices of bread all of the same thickness, and pare off the whole of the crust. With a long-handled toasting fork toast it evenly on both sides, taking care that no part of it is burnt or blackened. Butter the slices hot, as you take them off the fork, (using none but nice fresh butter) and lay them evenly on a heated plate. Cover them till they go to table.
All toast prepared for cookery, (to lay in the bottom of dishes,) should have the crust pared off, and be dipped in hot water after toasting.