Toast-and-Water

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.