Richland beacon. [volume] (Rayville, La.) 1869-1890, 1888-06-23
Stale Bread.

Stale Bread.
With q little care on the part Of the
housekeeper every scrap of stale bread
can be made available. All the crusts
and small pieces should be spread in a
pan and dried slowly in a warm oven.
When they are perfectly dry put them
into a small bag made of ticking or can
vas and pound them fine with wooden
mallet. Sift them and put them in glass
jars. They will keep for months, and
can be used for breading meat, fish, cro-
quettes, etc.
Another way of using these dried
scraps is to roll them until they break in
rather coarse crumbs. They are then
nice to eat with bowl of milk, for in
stance, or tea.
Cut all the crust from loaf of stale
bread, and then tear the loaf in long, thin
pieces. Spread these in large pan,
only one layer deep, and place in hot
oven. When they are crisp and brown,
which will be in six or seven minutes if
the oven be very hot, send them to the
table with thin slices of cheese. This
dish is nice just before dessert. Ere
quently it is served with the coffee.
Take quantity of slices of dry bread.
Dip them quickly one by one in bowl
of cold water. Place them in a large
dripping pan, having only one layer at
time. Then set the pan in hot oven.
In ten minutes the bread will be brown
and crisp. Place on warm plate and
cover with a warm napkin. Serve at
once with little broiled smoked salmon
or salt cod. This dish is good one for
luncheon or tea.
After sprinkl .ng stale rolls or biscuit
with cold water place them in pan and
cover them with a second pan. Set in a
moderately warm oven for twelve min
utes. and they will seem almost as good
as if freshly baked.
Put loaf of stale bread in deep pan
and, after covering it with another pan,
set it in a moderately hot oven for
twenty minutes. At the end of that
time take it from the pan and set it on
on end to ccol. This bread will cut
like fresh loaf.
Cut all the crlists from a loaf of stale
bread and put the loaf in steamer. Set
it over kettle of boiling water for
twenty minutes, and serve at once with
a sauce which has been made in the
meantime by the following recipe: Put
three curfuls of boiling water in stew
pan, and place the pan on the stove.
Mix three tablespoonfuls of -four with
half cupful of cold water and stir the
mixture into the boiling water. Con-
tinue stirring for two minutes. Now
add half nutmeg, grated; the yellow
rind of lemon, grated, and also two
cupfuls of sugar. Boil for twelve min
utes, then add two tablespoonfuls of
butter and the juice of the lemon. Cut
the steamed bread in slices with sharp
knife and pour a generous supply of
sauce on each side as it is served. This
is nice dessert when there are children
in the family.
Delicious grlddle cakes are made with
stale bread Soak pint and a half of
stale bread in pint of milk for ten or
twelve hours. Keep the mixture in q
warm place, where it will sour slightly.
At the end of ten or twelve hours rub it
through sieve. Beat into the sifted
mixture one teaspoonful of salt, two
tablespoonfuls of sugar. half pint Of
sifted flour and a slight grating of nut
meg. Dissolve one teaspoonful of soda
in half gill of milk. Add this liquid
and two we'll beaten eggs to the mixture.
These griddle cakes require little longer
me to cook than the common batter
eakes.-NNo York Herald.