The Delaware ledger. (Newark, Del.) 1879-19??, 1888-05-26
STALE BREAD.

With little care on the part of
housekeeper every scrap of stale
bread can be made available. All
the crusts and small pieces should
be spread in pan and dried slowly
in warm oven. When they are
perfectly dry put them into a small
bag made of ticking or canvas 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 bread
ing meat, fish, croquetts, etc.
Another way of using these dried
scraps is TO roll them until they
break in rather coarse crumbs.
They are then nice to tat with a
bowl Of milk, for instance, or tea.
Cut all the crust from loaf Of
stale bread, and then tear the loaf
in long, thin piec Is. Spread these
i'll "A large pan, only one layer deep,
and place in a hot oven. When
they are crisp and brown, which will
be in six or seven minutes if the
oven be very hot, send them tu 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 drv
bread. Dip them quickly one by
one in bowl of cold water. Place
them in large dripping pan, hav-
ing only one layer at time. Then
set the pan in hot oven. In ten
minutes the bread will be browd
and crisp. Place on warm plate
and cover with warm napkin.
Serve at once with little broiled
salmon or salt cod This dish is a
good one for luncheon or tea.
After sprinkling stale rolls or
biscuits with cold water place them
in pan and cover them with a
second pan. Set in moderately
warm oven for twelve minutes, and
they will seem almost as good as if
freshly baked.
Put loaf of stale bread in a 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 one end to
cool. This bread will cut like a
fresh loaf.
Cut all the crusts from a loaf of
stale bread and put the loaf in a
steamer Set it over kettle of boil
ing water for twenty minutes, and
serve at once with a sauce which
has been made in the meantime bv
the following recipe Put three cup
fuls of boiling water in a stewpan,
ana place the pan on the stove.
Mix three tablespoonful of flour
with half cupful of cold water and
stir the mixture into the boiling
water Continue stirring for two
minutes. Now add half a nutmeg.
grated; the yellow rind of a lemon,
grated, and also two cupfuls of SUI
gar. Boil sor twelve minutes. 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 griddle cakes are made
with stale bread. Soak pint and
half of stale bread in pint of
milk for ten or twelve hours. Keen
the mixture in a warm place, where
it will sour slightly. At the end of
ten or twelve, rub it through sieve.
Beat into the sifted mixture one
teaspoonful Of salt, two teaspoonfuls
of sugar, halfa pint of sifted flour
and a slight grating of nutmeg. Dis
solve one teaspoonful of soda in half
gill Of milk. Add this liquid and
too well beaten eggs to the mixture
These griddle cakes require a little
longer time to cook than the com
mon batter cakes.-New York Her
aid.