Breskfast Adendum TOAST

As I read through the CLASS PROBLEMS at the end of the chapter on Breakfast Beverages
I connected an experiment in the note book to one of the problems in the text book.  ( I am still trying to get into the mind of the teacher of this course so see the rhyme or reason for the order of experiments in the notebook)  After the problems involving experimenting with various kinds of tea to see the results and methods of making coffee and figuring out how may cups of each can be made from one pound of the substance, I found item 9:  "Prepare plain, buttered and cinnamon toast to serve with coffee and tea.  Serve these beverages to some of the teachers  The class should not drink them  Why? "

This connects to Experiment 15

Aim:  To learn kinds of toast appropriate for breakfast. 

Method:  Bread that is to be toasted should be a day to two old.  Bread to be toasted should be cut in slices 1/2 inch or 1/4 inch thick according to kind of toast.  Attractive toast is an even brown on both sides.  Crisp toast is made by slow toasting  Soft toast by fast toasting.  Whole wheat bread, nut bread and raisin bread are delicious toasted.  It is appropriate to butter the toast before it comes to the table. 

Variations of Toast  Sweet toast is toasted slowly and has been covered with butter and sprinkled with sugar.
Croutons and toast sticks  Thick bread is cut in to long strips or squares.  Buttered, toasted slowly and sprinkled with paprika if used for soup.
Cinnamon Toast  Use  1/2 inch slice of bread, butter and toast in a slow oven  When nearly done sprinkle with a mixture of cinnamon and  sugar and put in a hot oven for 1 or 2 minutes.
Milk Toast:   Toast buttered or unbuttered, thick slices of bread until they are very crisp.  When done pour hot milk over it using 1 c. to each two slices of toast.  Sprinkle with sat and serve immediately. If sweet toast is desired add 1 T sugar to the hot milk before it is poured over the dish. 
French Toast Beat 1 egg with4 T milk, dip into this mixture slices of bread.  Cook in 2 T fat in a hot frying pan.  (season to taste) Brown on both sides, serve immediately dusted lightly with powdered sugar or served with syrup marmalade or jelly.  Raisin bread or not bread make delicious toast. 

Conclusion:  for cinnamon toast one slice yields about 150 calories It is an excellent confection for little children

My personal conclusion:  Now I know why I only eat powdered sugar on French toast.