Idaho semi-weekly world. [volume] (Idaho City, Idaho Territory) 1875-1908, 1888-03-16
SAVING The Aae4o
Various Ways In NhIch a.

Various Ways In Which g..
ne utilized to Adsaot.~ssss IA,
An old gentleman whom
knew, himself a man Of mnah once
edge Of the world, and OF r knowl.
Observation-Disclosures ;nay Varied
complished, and with all e escssS' as-
opinionated-used to insist thu. ea'ngly
man ought to be able to make =. every
think there was no one Of his Tread. |
ventions and facilities that ha many III
more than this, that he knar A1 prized
making bread. would har,i nu about
iar as that. but would urge tia, 60 30
g'rl should learn to make bread rssfy
Is proud satisfaction in know;. mere
IN this crucial test Of periae, mat
one Is entirely mistress 81 ~ Dread,
non. Then. what an opportun; j'sua !,
gives for missionary work! Itis5 :
pleasure to remember a Ion. ~ real
cooks, and more or less ipcen mas Of
young girls. practically taught IT.
meaning OF those words--good bread a
But when the bread Is mad s'saa,
baked. that is not the end Of Il T anu
housekeeper has still sometime = ils
in the care and management - - 20
bread box. Bread gets drv. and = lsf
and wastes. and is thrown awav"."u Illus
OF 1t! 1t Is not particularly ea.v ~ J.
spend money wisely;it is not anv east
to use and dispense the reso,,o .a''e. !.
housekeeping without loss or d;... u
portion. The careful housa.mop.. lo'
finds that she must stand guard ' "n
the bread until the last ..heel of ,o.r ~,
is eaten. 'oa'
There are so many uses for o..,.
bread that it is difficult matte "
dispose OF the cut pieces only whau
they are neglected and allowed II aoon a
mulate too much. Bread pudding Is n.
too common resource. but it can be mad o
delicate and attractive and need not a.
pear upon the table too often. M,h.
bread is light and sweet, and well soata ~
in cold milk. then thoroughly beaten
with fork. and eggs used In the pronor
ton OF three to quart of the mixtnrs
it will be light and totally unlike ths
soggy paste which is sometimes ofFsraa
under the name. Bread dried in Tho
oven. rolled and sifted, will keen for
days, and is invaluable for fine cool
ing. for crumbing all sorts of thinos
from ham to a sweetbread. Cut n
dice and fried by immersion in boiling
hot fat to a golden brown, we have one
of the best adjuncts for several soups
If more is prepared than is needed At
one time, the remainder can be used
another day by setting in the oven for
few moments. Queens toast is easily
prepared. and makes nice dish for
breakfast or tea. Beat an egg; add
cupful of milk and pinch Of salt; soak
slices Of stale bread in the cold custsrd:
drain and fry quickly. either by i'm.
mersion in the frying-kettle or with
little butter in the frying-pan over
brisk fire. Queens toast is good with
meat, or makes nice plain dessert by
strewing each slice with powdered
sugar and pouring over the whole
little slowed fruit. Plain boiled bread
and milk is a good old-fashioned dish,
excellent for little folks for their sup
per, and consists of generous bowl Of
broken up bread. preferably stale,
plunged in a saucepan of boiling milk,
and then set back to stand in a hot
place for fifteen minutes. Dorothy, IN
Country Gentleman.