If, however, a more extensive bill of fare is desired, numerous delicious and appetizing toasts may be prepared according to the recipes given in this chapter, and which, because of their simple character and the facility with which they can be prepared, are particularly suitable as breakfast dishes.  The foundation of all these toasts is zwieback, or twice-baked bread, prepared from good whole-wheat or Graham fermented bread cut in uniform slices not more than a half inch thick, each slice being divided in halves, placed on tins, or what is better, the perforated sheets recommended for baking rolls, and baked or toasted in a slow oven for a half hour or longer, until it is browned evenly throughout the entire slice.  The zwieback may be prepared in considerable quantity and kept on hand in readiness for use.  It will keep for any length of time if stored in a dry place.

Stale bread is the best for making zwieback, but it should be good, light bread; that which is sour, heavy, and not fit to eat untoasted, should never be used.  Care must be taken also not to scorch the slices, as once scorched, it is spoiled.  Properly made, it is equally crisp throughout, and possesses a delicious, nutty flavor.

Its preparation affords an excellent opportunity for using the left-over slices of bread, and it may be made when the oven has been heated for other purposes, as after the baking of bread, or even during the ordinary cooking, with little or no additional heat.  If one possesses an Aladdin oven, it can be prepared to perfection.

Zwieback may also be purchased in bulk, all ready for use, at ten cents a pound, from the Sanitarium Food Co., Battle Creek, Mich., and it is serviceable in so many ways that it should form a staple article of food in every household.

For the preparation of toasts, the zwieback must be first softened with some hot liquid, preferably thin cream.  Heat the cream (two thirds of a pint of cream will be sufficient for six half slices) nearly to boiling in some rather shallow dish.  Put the slices, two or three at a time, in it, dipping the cream over them and turning so that both sides will become equally softened.  Keep the cream hot, and let the slices remain until softened just enough so that the center can be pierced with a fork, but not until at all mushy or broken.  With two forks or a fork and a spoon, remove each slice from the hot cream, draining as thoroughly as possible, and pack in a heated dish, and repeat the process until as much zwieback has been softened as desired.  Cover the dish, and keep hot until ready to serve.  Special care should be taken to drain the slices as thoroughly as possible, that none of them be wet and mushy.  It is better to remove them from the cream when a little hard than to allow them to become too soft, as they will soften somewhat by standing after being packed in the dish.  Prepare the sauce for the toast at the same time or before softening the slices, and pour into a pitcher for serving.  Serve the slices in individual dishes, turning a small quantity of the hot sauce over each as served.