West Virginia argus. [volume] (Kingwood, W. Va.) 1877-1946, 1888-05-24
Stale Bread.

With little care on the part of the
housckeeper every scrap of stale bread
can be made available. All the crusts
and small pieces should be spread I'm n
pan aud dried slowly in warm oven.
When they are perfectly dry put them
into a small bag made of ticking or can
vas and pound them fine with a wooden
mallet. Sift them and put them in glass
jars. They will keep for months, and
can be used for breading meat, fish, Gro.
quettes, etc.
Another way of using these dried
scraps is 10 roll them until they break i'm
rather coarse crumbs. They are then
nice 10 cat with a 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 il
the oven be very hot, send them TO the
table with thin slices of cheese. This
dish is nice just before dessert. Fre-
quently it is served with the coffee.
Take quantity Of slices Of dry bread.
Dip them quickly one by one in q bowl
of cold water. Place them in a large
dripping pan, having only one layer at "a
time. Then set the pan in q hot oven.
In ten minutes the bread will be brown
and crisp. Place on a warm plate and
cover with a warm napkin. Serve at
once with a 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 second pan. Set in u
moderately warm oven for twelve min
utes, and they will seem almost as good
as il freshly baked
Put loaf OF stale bread in a deep pan
and, after covering it with another pan,
set it in n moderately hot oven for
twenty minutes At the end Of that
time take it from the pan aud set it on
on end to ccol. This bread will cut
like fresh loaf.
Cut all the crusts from loaf OF stale
bread and put the loaf in a 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 cul fuls Of boiling water in a 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
tinuc stirring for two minutes. Now
add half a nutmeg, grated; the yellow
rind Of lemon, grated, and also two
cupfuls Of sugar Boil for twelve min
utes, tnen add two tablespOonfuls Of
butter and the juice Of the lemon. Cut
the steamed bread in slices with a sharp
knife and pour a generous supply Of
sauce on each side as it is served. This
Is a nice dessert when there are children
in the family.
Delicious gmddle cakes are made with
stale bread. Soak pint and a half Of
stale bread in a pint OF milk for ten or
twelve hours. Keep the mixture in n
warm place, where 10 will sour slightly.
AZ the end OF ten or twelve hours rub il
through a sieve. Beat into the sifted
mixture one teaspoonful Of salt, two
tablespOOnfuls Of sugar. half n pint Of
sifted -four and a slight grating Of nut
meg Dissolve one teaspOonful Of soda
in half gin Of milk Add this LIQUID
and two we'll beaten eggs 10 the mixture.
These griddle cakes require a little longer
me to cook than the common batter
'ako5. Ns0 York Herald.