News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1884-10-23

he said: 20 vote for q ting nd ok.
wishetr eJlU4t.7 ttow, although do not
advise any one to throw away "A plateful
of stale bread, it is sometimes the most
economical thing to do with it, espe-
cially in hot weather, when it is very
apt to mould. At other times I should
advise you to cut off any brown crusts,
break in small pieces, and dry-not toast
| it in the oven when the fire is very
low. Then pound or roll it rather fine,
and put it in paper bag, which should
be hung in a cool dry corner of your
pantry. You will find it very conven-
lent to use in preparing dish OF seal
loped oysters, meat, eggs, or tomatoes
for all of which it is far nicer than
cracker crumbs-for bread sauce, and
many other things. The bread may be
used in various ways. If the slices are
not broken or too thick, they make de-
licious Drowned sandwiches, which l
make very often. Chop very fine pieces
of cold meat - roasted, boiled, or
broiled. A smaller quantity than will
suffice for anything except a meat ONE
let will be sufficient to make a plateful
saucepan with sufficient cream, milk, or
with butter and salt, add tiny bit of
Cayenne pepper, little dry mustard,
and drop or two of celery extract. 1t
is impossible to give the quantities, as
tastes differ, and the quantity of meat is
so small, but t should be well seasoned.
Let it heat thoroughly, taking care it
does not scorch, and remove from the
fire. Beat two eggs well, and add to
them a tea-cupfuI of milk and half
tea-spoonful of salt. Gut the dry crusts
from the slices of bread-the above
quantity of egg and milk will be suffi-
Gent for eight slices-and if they are
thick. split them with a sharp, thin
knife. Spread slice with thin layer
of the chopped meat, cover with slice
of bread, and press together. Proceed
in this manner till the meat and bread
are used, and cut each sandwich in
halves. Place them on plate, and pour
the milk and egg over them slowly, dip
ping it with spoon from the plate, and
putting it over them until it is all alb
sorbed.
"Put heaping tea-spoonful OF butter
on large griddle or frying-pan, and
when it begins to brown, place the sand
witches carefully upon it. When nicely
! Drowned, add little more butter, and
turn them, letting them brown quickly
on the other side. Serve as soon as pos
sible. This makes delicious breakfast
dish, and may be used to advantage to
'help out scanty dinner.
eve often use the stale slices of bread
without the meat, just soaking them IN
the egg and milk, and browning nicely.
It is one of the favorite methods of
using stale bread in our family. From
broken slices we often make pudding,
simple, it is true, but very nice.
"Remove all the crusts, and chop the
bread, but not very fine. To quart of
the crumbs allow fifteen tart, juicy APP
pies or eighteen peaches, fully ripe.
Peel the fruit, slicing the apples, or cut
ting the peaches into eight or ten pieces,
according to the size. Butter a pudding
pan which will hold two quarts, or lit
tie more, and cover the bottom with
layer of bread crumbs.
Fill the dish with alternate layers of
fruit and crumbs, having layer of the
latter on the top, Then pour over it,
very carefully, custard made as follows:
one pint of milk, two eggs well beaten
and scant tea-spoonful. of salt. Put
bits of butter over the top-a generous
tea-spoonful cut fine will be sufficient
and steam one hour if apples are used;
when peaches are used, the pudding
should be cooked fifteen or twenty min.
utes longer. Serve with whipped cream,
sweetened and favored, or with clear or
other sauce. A favorite sauce for this
or any fruit pudding is made by beating
a cupful of sugar-coffee sugar is best
and heaping tablespoonful of butter
to cream; then add the white of one
egg, beaten to stiff froth, and beat to-
gether till very light. Flavor with va
nilla for peach, and lemon or grated nut
meg for apple pudding. This is one of
the economy buildings, but it is really
very nice"