Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1886-02-11
STALE BREAD.
A Few Economical Ways of Disposing Of

Many prefer stale bread for eating.
1t is more wholesome than fresh, which
those afflicted with dyspepsia or stom-
ach troubles of any kind should never
touch. So it is wise always to have a
plate of each kind on the family table.
This will prevent some accumulation
of the dry material. But, having a
quantity, what shall we do with
it? The smoothest unbroken slices
will make excellent toast, which is ever
welcome at breakfast. To make toast,
give the undivided attention to it,
bring it to rich brown on both sides,
Drowned evenly, not burned. Serve
hot, wrapped in napkin. Or you
may thicken milk with little flour.
salt it a little, then put in the toasted
slices, either with the crusts trimmed off
or dipped first for an instant in hot
water to soften them. Milk toast is
improved by liberal piece of butter.
The old style of buttered toast is
made by blending three large spoon
fuls of butter with the same of flour,
and pouring over this one pint of boil
ing water Stir till very smooth,
then trim off the crusts from the
slices of stale bread, toast delicately,
and pour over the hot mixture. Cover
and allow to stand for five minutes.
1t is relishing, simple breakfast dish.
Another mode of using dry slices is to
make Spanish fritters in this way: Lay
the pieces in cold milk till soft, then fry
in beef drippings in batter made of
three eggs to one pint of milk, little
salt and nutmeg. Brown nicely; serve
hot. Or make Welsh rarebit by pour
ing melted cheese over toasted and but
tered squares of bread from which the
crusts have been cut. Light cakes are
made in this wise: Pour hot milk over
the broken pieces; when cold, mash
finely with a spoon or pass through a
colander.
Add enough sweet milk to make
thin batter, then one teaspoonfuI of salt;
one full spoonful of sugar, two OF three
eggs beaten separately, two teaspoon
fuls of good baking powder in the flour,
which should be added till the batter is
of suitable consistency for frying on q
griddle. These cakes will be found de-
1icious, and may be varied by using yel-
low corn meal in place of flour
Fried bread is an old New England
dish and very good for breakfast. Into
a fry-pan put two or three spoonfuls Of
beef drippings. When hot, put in the
shapeless and irregular pieces of dry
bread. Sprinkle with salt and two or
three spoonfuls of boiling water, and
cover closely. In ten minutes it is
ready to serve. The dry pieces of bread
may also be dried all day slowly in the
open oven, then powdered in mortar
and kept in large-mouthed bottles.
corked for future use. They are ready
for breading outlets or to use in crust
ing croguettes or sometimes sprinkling
a roast. Stuffing for poultry requires
a great deal of bread, and it is better to
be stale. Break it up, pour over boil
ing water and put in colander to drain
and cool. Into this put sweet herbs, as
preferred, salt, pepper, two eggs, slice
of salt pork chopped finely, or butter, if
preferred. Lastly, add two large tea
spoonfuls of good baking powder,
and mix all thoroughly, and the dress
ing will be found as light and delicate
as possible, very different from the
heavy and soggy kind usually made
after the old style, without the baking
powder to make it spongy and porous.
A very good pudding is made of one
cup of fine bread crumbs, one cup of
molasses, one cup of beef suet, chopped
finely, one cup raisins, one teaspoonful
each of soda, salt, cinnamon and cloves
(ground and flour enough to make Il
stiff batter. Butter the pudding dish
well, and steam three hours and serve
with hard sauce.
The very best thing we know of made
of stale bread is made after this plan:
Butter literally the bottom of an earth
en- puddingdish, then put in layer of
fine bread crumbs, then layer of sliced
tart apples, then a good allowance of
sugar and butter, with salt and spices of
fiavoring to taste; then repeat till the
dish is full, using butter and sugar liber-
ally, leaving apples on the top. Bake
about an hour-the apples and bread
will be jellied together. 1t requires no
sauce, and is very good cold.
Another dessert made of stale bread
is bread pudding. Soak the dry pieces
in milk till soft; then add a rich GUS
tard made of the yelks only of three
eggs; add one cup of raisins, and after
baking frost the top with the whites of
the three eggs.
This may be varied by putting layer
of fruit, jelly or preserves between the
custard and the frosting Phsta-
delphia Press.