The evening telegraph. [volume] (Philadelphia [Pa.]) 1864-1918, 1866-08-29
CHAPTER VII.


What TO do With the Pieces OF Bread-How to
Make Stale Bread New-Croutons for Cheese
Bread Pudding-Bread for stuIfng Baked
and sifted Bread for Browning-Bread Crumbs
for Game-Clarifod Butter-How to Fry Soles
-Crimped Parsley.
The morrow came, and when went into the
kitchen large platelul of pieces of bread met
my eye. l laughingly laIG:-
''It you cannot eat ali The pieces, Keziah. you
will have a little extra work to render them
useful. In the first place, here is enough bread
in one piece 10 serve you and nurle whole day,
it is almost loaf; where could it have been to
have escaped my noVceN
IF YOU please, maam, twas left in the nursery
cnpboS4Fdit 4 and nurse don't 500 i; It's week
''Cut it IN two, get the milk bosin O; clear
cold water, dip each piece quickly in the water,
and put each on separate clean plate in tie
oven, if very hot; leave it there ior half hour
but cont shut the oven door"
This was done, and | turned TO the other
pieces one, the Crumb of very stale roll. This
had been one OF the hidden stores, but had been
untouched and unharmed. pulled it into six
pieces, dipped them quickly in the water and
laid them ON the edge OF one oil the plates in the
oven.
Some other of the larger pieces went TO
make stuting for the veal we we're to have that
day Tor dinner: they were put into q basin, q
0e7y little boiling aUoter was poured on, and
plate put on the Dasln so that the steam sof-
tened the bread without making if wet. This
was afterwards mixed WIN VeaSDOOntul OF
flour and little nutmeg, then a tablespoonful
Of bacon fat, some finely chopped parsley, and
lemon thyme or dry winter savory: and then
made it INTO ball, with little milk, for the
centre of fllet OF veal; | never used suet in
stuthngs, and very rarely an egg: the milk and
flour we're sufficiently binding
There were now left some pieces which would
| serve for a pudding in the nursery These were
soaked IN hot milk: little ground allspice and
4 sugar added, and then well beaten up into a
| stiff mass; layer OF this was placed aG the bot
tom OF pie-dish, then layer of slices OF apples
! and spoonful OF sugar, then again q layer of
apples was on the top, on winch was placed
tour or five bits of butter, each no bigger than
| pea, then some moist sugar was slightly sifted
| over, and it was baked two hours. / used TO
| vary this pudding by using instead of apples, a
! quarter of pound OF Sultana raisins, well
! washed in 1ca1ne 1odter and dried, then laid in
! alternate layers with the bread only; in this
| instance, the bread came on the top, but,
neither butter nor sugar were omitted as this
made nice brown glaze, and looked tempting.
| 1t was nearly twenty minutes before Keziah
took the bread from the oven, and feeling It,,
"Wby this is new bread only little toasted
well, / never! How nice! What must do
with them nice little pieces OF roll how beau
| tlfu they have brOwned.n
| 'They must be sent to table to eat with the
| cheese.n
"Wen, this beats Mr., Cbapellier; but here's
all thele little crumbs, s'pose may throw 'em
/ mo, no; you will put them on the plates in
the oven iii they are Of fine bright brown,
which will be in a few minutes, then get the
petite and mortar, and when the crumbs are
hot and crisp pound them we'll, sift them
through a fine tin strainer, and put them into a
dry pickle bottle or any other wide-mouthed
bottle that has a well-ftting cork, and keep
them on the chimney-piece in the kitchen in o
dry warm place. Now think all the bread Is
disposed Of"
''But what am to do with these brown
crumbs"
''They are to be used for sitting over frieC
fish, or fried chops-not steaks, mind-ovel
boiled calves head, and over ham and bacor
when the lind is taken of. Bread crumbs
Drowned are served also with partridges an(
pheasants, but then these must be rubbed
through colander, and have a little clarified
butter rubbed into them before they ar
browned.n
"What is clarified butter ma'am? ?"
Butter melted before the fire or in the oven
for a minute or two; there is neither milk
water, nor flour mixed with it,"
'I'Ve seen cooks with such dirty hands grating
bread crumbs" was Keziah's next remark.
mo doubt you have, and many people do no
object to eat stufing and forcemeat balls mad
by these dirty cooks, but very much object :
eat waste bread made into stuffing when onl
the clean fingers OF visitors have touched it, TO
nobody bites the bread"