Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1885-04-24
FARM AND PRESIDE.
A Chapter on Stale Bread.

GU mean whenever IL naS Se6me0
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 pud-
ding yesterday, although neither you nor
Fred cares for it,"
Eyes; 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 ?"
''No. auntie; always have. to throw
part of one away" Fanny replied, little
yuefully.
Now" said Aunt Ruth, ''how much
bread had you, half loaf 2'
NEARLY, it was small loaf.''
"Count it at cents. then, at the usual
price for bakers bread. How much did
you use Of other material to convert that
into pudding ?'
81 see what you are aiming at, auntie, :"
Fannie exclaimed, laughing a little. 81
used quart of milk, cup of sugar, two
eggs and little spice and salt. l wanted
to use another egg and cup of raisins,
but thought it would be extravagant, al
though really think we should have eaten
more Of it if bad done 500
mistake number two counting the max
ing of the pudding as the first. The milk
was cents, che sugar 4, the eggs 4, the
spice and salt we will not count That.
with the cost of the bread, cents, makes
10 cents which you wasted instead of 4,
had you thrown away the bread in the
first place, besides the time spent 10 max
ing the pudding and the dissatisfaction of
having made something no one wished to
eat. Now, although do not advise any
one to throw away plateful of stale
bread. it is sometimes the most econonli-
cal thing to do with it, especially in hot
weather, when it is very apt to mould.
At other times should advise you to cut
off any brown crusts, break III small pieces
and dry, not toast, in the oven when the
ire is very low. Then pound or roll it
rather fine, and put it in paper bag,
which should be hung in cool, dry cor
ner OF your pantry. You will find it very
convenient to use in preparing dish of
scalloped oysters, meat, eggs or tomatoes,
for all Of which it is far nicer than craci-
er crumbs, or-bread sauce, and many 9TH
er things The bread may be used in
various ways. IT the slices are not broken
OR too thick, they make delicious Drowned
sandwiches, which / make very otter.
Chop very fine any piece of cold meat,
ko1
quantity than will suffice for ANYTHING ex.
cept meat omelet will be sufficient to
make a plateful of these. Put the chopped
meat into Sauce pan with sufficient
cream, milk or boiling water to moisten
1t; add tiny bit OF Cayenne pepper. lit
tie dry mustard and drop or two of eel
cry extract. 1t is impossible to give tie
quantities, as tastes differ, and the guam
tity OF meat is so small. but 1t should be
well seasoned. Let it heat thoroughly,
taking care it does not scorch. and remove
from tie fire. Beat two eggs well and add
to them a teaspoonful of salt. Gut and
dry crust from the slices of bread; tie
above quantity of eggs and milk will be
sufficient for eight slices, and if they are
thick split them carefully with a sharp,
thin knife. Spread slice with thin
layer of the chopped meat, cover with
slice of bread, and press together. Pro-
coed in this manner till the meat ard
bread are used. and cut each sandw in
halves. Place them on plate and pour
the milk and eggs over them slowly, dip
ping it with spoon from the plate and
putting it over them until it is all alb
sorbed.
''Put a heaping teaspoonful 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 delicious breakfast dish, and NAV |
be used to advantage to help OUT scanty |
dinner.
I'VE often use the stale slices of bread
without the meat, just soaking them in
the egg and milk aud 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 fne. To quart of the
crumbs allow fifteen tart. juicy apples or
eighteen peaches fully ripe. Peel the fruit.
slicing the apples or cutting the peaches
into eight or ten pieces, according to size.
Butter puddlDg-pan which will hold two
quarts or little more, and cover the bot.
tom 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 we'll beaten and a
scant teaspoonful of salts. Put bits of
butter over the tOp-a generous teaspoon
full 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 minutes longer. Serve
with whipped cream, sweetened and fla
vOred. or with clear or other sauce. A
favOrite sauce for this or any fruit pud-
ding is made by beating cupful of sugar
coffee sugar is best-and a heaping ia
blesp0onful of butter to cream; then add
the white OF one egg, beaten to stiff
frOth, and beat together until very light.
Flavor with vanilla for peach, and lemon
or grated nutmeg for apple pudding. This
is one OF the economy pudiings, but it is
really very nice.
ION the rare occasions when we make |
bread buildings they are made very nice.
and it is by no means difficult to produces
Them by something more than the usual
1Dpalatable means for saving stale bread.'i
But" concluded Aunt Ruth. as We rose
% get our hats for our customary walk to
he station to meet Fred, I'VE never are
obliged 20 confine ourselves to buildings |
n unru - Z