The Somerset herald. [volume] (Somerset, Pa.) 1870-1936, 1888-04-11
Miss Parloa tells What to Do
With Stale Bread.


With little care on tie part Of III,
house-keeper every scaip Of stale bread
can be made available. All the crust.
ard small pieres should be spread in 4
pan and dried slowly in a warm oven
When they are perfectly iry put then
into 4 small bag made Of ticking or can,
vas and pound them ine with a wooden
maliet. SAT them and put them in glass
jars They viii keep for months and
can be used for breadiug meat, fish, ero-
quettes. etc.
Another way OF using these dried
scraps is to roll them until they break in
rather coarse crumbs They are then
nice 10 eat with q bowl Of milk foE lunch
con or tea.
Cut all the crust from a loaf Of stale
bread, and then tear the loaf in lon. thin
pieces. Spread these in q large pan. only
one layer deeF. and place in a hot oxen.
When they are crisp and brown, which
be IN six OF seven Minutes If the oven Dc
very hot, send them TO the table with
thin slices Of cheese This dish l. nice
just before dessert. Frequently it i ser
ved with the coffee.
Take a quantity Of slices Of DIV bread.
Dip them qu.cly, one by one, in a bowl
OF cold water Place them in 4 large
driPping-pan, having only one layer at a
time. Then SET the pan in a hot oven.
In ten minutes the bread viii be brown
and crisp. Place on a warm plate and
cover with warm napkin Serve at
once with little broiled or smoked sal
mon or salt cod. This dish is a good one
for luncheon or tea.
After spriHkiing stale rolls .or buscuit
with cold water place them in a pan and
cover them with Il second paa. Set IN a
moderately warm oven for twelve min
u;es, and they viii seem almost as good
as If freshly bakei
Pat a leaf Of stale bread in a deep pan,
and, alter covering II with another pan,
SET Is in a moderately not oven for twen-
ty minutes. At tie end Of that time
take it from the pan and set it on end to
cool This bread wiIl cut Ike fresh
loaf
Cut all the cslists from a loaf Of stale
bread, and pui the loaf in a steamer. set
it over a kettle Of boiling water for twen-
ty minutes, and serve at once si.h a
sauce which has been made in the mean
time by the following recipe: Put three
eupfIls Of boiling water in a stew-T4in.
aad place the pan Oh the stove. Nix
three tablespoonf,lls, Of Hour wi;h a half
cupfui Of cold water and STIR the mixture
into the boiling water. Continue string
for two minu;cs. Vow adj haIfa nutmeg,
grated the yslIox rind Of a lemon. e-at-
Ell and also two cnPfiIls OF sugar. Boil
for twelve minutes: then add two table
spoonsfnl Of butter and the juice Of the
lemon. Cut the steamed bread in slices
with a sharp knife and pour generous
supply ol sslice on each side a. il = ser
we'd This is a nice dessert when there
are children IN the family.
Delicious gridile cakes are made with
stale bread. Soak piatanda a half Of stale
bread ia a pint Of milk for ten or twelve
hour. Keep the mixture ia warm
pliee where It viii sour slightly. AZ the
end Of ten or txelse hours rslb II through
a sieve. Beat INTO the sisted mixture one
tezspoonfal Of salt, two tabIesp Doufuls Of
sussr, half j pint Of sifted -four and a
slight grating OF nutmeg. Dissolve one
tezspoo3ful Of sofa in half gill of milk
Add this Iiqad and tao well-beaten eggs
10 the mixture These grisldle cakes re-
qaiFe little longer tinc to cook than
the common batter cakes