Millheim Journal. [volume] (Millheim, Pa.) 1876-1984, 1884-11-13
Lessons in Housekeeping.
A Chapter Of Stale Bread.
From Harper's Bazaar. I


little surprised at her aunt's suggestion
of economy in household matters.
You mean whenever it has seemed
possible, Fanny and you have made
Just the mistake thousands of women
have made before you. You probably
thought it was economy to make that
bread pudding yesterday, although
neither you nor Fred cares for it.
Yes :; I disliked to throw away that
plateful of bread and didn't know what
else to do with it,
DO you always eat all the pudding p
No, auntie; / always have to throw
part of one away Fanny replied, lit
tie ruefully.
Now said Aunt Ruth, how much
bread had you-half loaf =
'Nearly-it was small loaf
Count it at four cents, then, at the
usual price for bakers bread. How
much did ou use of other material to
convert that in to budding p
Il see what you are aiming at,auntie,
Fanny exclaimed, laughing little. l
used quart of milk, cup of sugar,
two eggs, little spice and salt. 1 want
ed to use another egg and cup of
raisins, but thought it would he eX-
travagant. although / really think we
should have eaten more of it if l had
done So
Mistake number two, counting the
making of the pudding at the first. The
milk was seyen cents, the sugar four,
the eggs four: the spice and salt we
will not count. That, with the cost of
the bread-four cents-makes nineteen
cents which you wasted instead of four,
had you thrown away the bread in the
first place, besides the time spent in
making the pudding and the dissatis-
faction of having made something no
one wished to eat. Now. although l
do not advise any one to throw away
q plateful of stale bread, it is some
times the most economical thing to do
with it, especially in hot weather when
it is very apt to mould. At other times
I should advise you to cut off any
brown crusts, break it 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 pa
per bag, which should be hung in cool
dry corner of your pantry. You will
find it very CONVENIENT to use in prepar-
ing dish of scalloped 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 delicious Drowned
sandwiches, which make very often.
Chop very fine pieces of cold meat
roasted, bUiled, or broiled. A smaller
quantity than will suffice for anything
except meat omelet will be sufficient
to make a plateful of these. Put the
chopped meat into saucepan with
sufficient cream, milk, or boiling water
to muisten it season we'll with butter
and salt, add tiny bit of Cayenne pep
per. a little dry mustard, and a drop or
two OF celery extract. 1t is impossible
to glye the quantities, as tastes differ,
and the quantity of meat is so small,
but It 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 tea
cupful of milk and half a tea-Spoonful
OF salt. Cut the dry crusts from the
slices of bread-the above quantity Of
egg and milk will lie sufficient for eight
slices-and if they are thick, split them
with a sharp, thin knife. Spread
slice with thin layer of the chopped
meat, coYer 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, dipping it with
spoon from the plate, and putting it
over them until it is all absorbed.
Put heaping tea-spoonful of butter
on large griddle or frying-pan, and
when it begins to brown, place the
sandwiches 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 possible. This makes a delic-
ious breakfast dist, land may be used to
advantage to 'help out "a scanty dinner.
I'VE 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 u.s.
ing stale bread in our family. From |
broken slices we often make pudding,
simple, it is true, but very nice.
'Remoye all the crusts, and chop the |
bread, but not very fine. To quart of |
the crumbs allow fifteen tart, juicy ap-
pies or eighteen peaches. fully ripe.
Peel the t,slicing the apples, or cut
ting the peeches into eight oil ten piec-
es, according to the size. Butter a
pudding pan which will ho Id two
quarts, or little more, and cover the
bottom with layer of bread-crumbs.