The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1877-11-08
FARM, GARDEN AND HOUSEHOLD.
How to Use pp stale Bread.


Here are five ways of using up the stale
bread toadvantage: Shave of the parts
of crust which have been Drowned in the
baking soak for an hour in cold water,
then squeeze all the cold water out of it,
and add it to your flour in your bread
mixing. It will make over nicely into
bread, keeping it moist and palatable a
day or two longer than when flour alone
is used. One-half soaked bread to one
half -four is good proportion. Or soak
in cold water, then squeeze dry, and lay
in shallow pan about two inches deep
pour over this custard made in the fol-
lowing way, and bake until well Drowned
in hot oven: Three eggs beaten up
with small teacup of sugar and quart
of milk and very little salt /; make a
sauce of one tablespoonful of butter,
one of flour and two of sugar, stirred
together, over which pour pint of boil
ing water set on the stove where it will
simmer without burning add favoring
extract of any kind, and little nutmeg.
A little orange peel boiled in it gives q
very nice flavor. In dishing up, cut it
in squares, and remove to dishes, top
side up with care. The fashion some
have of tumbling it out higgledy-
piggledy, makes any pudding look unin-
viting and always have the sauce pretty
hot-lukewarm sauce is nauceous.
Another excellent bread pudding, much
relished by children, hot or cold, which
we call, on account of cheapness,
Hard Times Pudding" is this Soak
your bread in as little cold water as will
soak it thoroughly then beat it up,
water and all, and add -four enough to
make it the consistency of apple-sauce !;
add sugar, cinnamon, little nutmeg,
allspice, which must predominant, and
some we'll washed currants, also little
butter melted and stirred in. If it is
bakers bread, scald little salaratus,
and stir in thoroughly, but if it is home
made bread, add baking powder to your
-four, at the rate of two teaspoonfuls to
quart of pudding. Bake in shallow
pans cut in squares when serving turn
over and put on each a small piece of
butter, and dust plentifully with pow
dered sugar. This requires little care
in making, but is universally liked, and
very wholesome and economical, as no
eggs or cream are required.
You can make nice breakfast dish of
your stale slices as follows: Make a
batter of one pint of milk, two eggs,
two tablespoonsful of -four, and little
salt; soak the bread for few minutes
in this batter, and fry in hot lard on
both sides, till nicely Drowned. Eat
with syrup and butter, same as pancakes.
Or make the stale bread into bread frit-
ters as follows: Soak the bread over
night in cold water add -four enough to
make a thick batter; three or four
beaten eggs, little salt, little scalded
salaratus if it is bakers bread, or baking
powder if it is homemade bread Gas
bakers bread is always more or less
sour), and bake on hot griddle, in good
sweet lard.
Household Hints.
To CURE WAKEFULNEss-Wr cloths
dipped in cold water around the wrist
and sometimes lay wet cloth on the top
of the head,
To WASH WHITE SILK STOCKINGS
One tablespoonful of lemon Juice to a
quart Of tepid water; wash thoroughly,
using no soap dry quickly in the shade;
the flesh tint will be preserved.
For CoUGH AND CONSUMPTION. Melt
some resin at night on going to bed and
let the smoke from it fill the room. In
haling the smoke heals the inflammation,
and sleep is often produced when one
could not sleep before for much cough
ing. Persevere until cure is effected.
A change for the better should be felt
within a week.
To MAKE AND KEEP SOUP SToCK.-
Take leg or shin of beef, put it to boil
i'll a gallon of water-if very large in a
gallon and half boil it steadily, but
not fast until all the strength is boiled
from the meat then strain it and put it
to cool, when the fat must be skinned
off and the jelly can be taken out in
small portions when soup is needed, and
the vegetables added or whatever is
liked for variety, but if the vegetables
are boiled with the stock it is apt to be-
come sour by keeping. Should the
stock be wanted brown it is we'll to fry
some of the meat before boiling.
To WASH RED FLANNEL a
warm suds use very little soap Gt
hardens the flannel y add teaspoonful
of pulverized borax to every pail of
water rub on the board, or. if possible,
only with the hands rinse in one plain
warm water wiring or press very dry ;
shake well before hanging in shady
place to dry.
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