Friday, April 3, 2009


Another busy workday. Here’s something to chew on.

Or sip, actually. Anyone want to try this?

It’s from “Coffee, Tea, and Beverages,” in Laura C. Holloway, The Hearthstone; or, Life at Home. A Household Journal. Containing Hints and Helps for Home Making; Home Furnishing; Decorations; Amusements; Health Directions; the Sick-Room; the Nursery; the Library; the Laundry; Etc. Together with a Complete Cookery Book. Philadelphia: Bradley, Garretson & Co., 1883. Pages 543–44.

To Make Toast-and-Water.—A slice of bread, one quart of boiling water. Cut a slice from a stale loaf (a piece of hard crust is better than anything else for the purpose); toast it of a nice brown on every side, but do not allow it to burn or blacken. Put it into a jug, pour the boiling water over it, cover it closely, and let it remain until cold. When strained, it will be ready for use. Toast-and-water should always be made a short time before it is required, to enable it to get cold; if drunk in a tepid or lukewarm state, it is an exceedingly disagreeable beverage. If, as is sometimes the case, this drink is wanted in a hurry, put the toasted bread into a jug, and only just cover it with the boiling water; when this is cool, cold water may be added in the proportion required—the toast-and-water strained; it will then be ready for use, and is more expeditiously prepared than by the above method.

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