The Telegraph-courier. [volume] (Kenosha, Wis.) 1888-1946, 1889-09-05
THE HOUSEHOLD.
Stale Bread.

With 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 q.
pan and dried slowly in warm oven.
When they are perfectly dry put them
into small bag make of ticking or can
vas, and pound them fine with o,
wooden mallet. Sift them and put them
in glass jars. They will keep for
months, and can be used for breading
meat, fish, croquettes, etc.
Another way of using these dried
scraps is to roll them until they break in
rath er coarse crumbs. They are then
nice to eat with q bowl of milk for
luncheon or tea.
Cut all the crusts 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 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 to the table with thin slices of
cheese. This dish is nice just before
dessert. Frequently it is served with
the coffee.
Take a quantity of slices of dry bread.
Di p them quickly, one by one, in a 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 warm napkin. Serve at once
with a, little broiled smoked sal
mon or salt cod. This dish is a good
one for luncheon or tea.
After sprinkling stale rolls or biscuit
with cold water, place them in a pam
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 q 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
end to cool. This bread will cut like a.
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
sauce which has been made in the
meantime by the following receipt: Put
three cupfuls of boiling water in stew
pan, and place the pan on the stovea
Mix three tablespoonfuls Of -four with
half a cupful of cold water and stir the
mixture into the boiling water. Con-
tlnue 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 q 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 ter or
twelve hours. Keep the mixture in a.
warm place where it will sour slightly.
At the end of ten or twelve hours rub il
through a sieve. Beat into the sifted,
mixture one teaspoonful of salt, two
sifted -four and slight grating Of nut
meg. Dissolve one teaspJ onfUl of soda
in half gill Of milk. Add this liquid
and two well beaten eggs to the mixture.
These griddle cakes require little
longer time to cook than the common
batter cakes.-Miss ParloG.
Hints to Housekeepers.,
OLD cotton hose are easily converted
1h0O SOOo HO1OSIS LUZ uoC dUOut GnG
kitchen stove.
LAMPBLACK dissolved in alcohol
added to whitewash makes desirable
color for kitchen walls.
"VAsELINE is a superior shoe dress, as
it renders the feather pliable and Doesn't
soil the fabric in contact"
THOSE ugly egg stains upon silyes
spoons will disappear if salt is vigor-
ously applied, slightly dampened.
A POUND of chloride of lime mixed
with quart of water and placed where
reaches abound, is destructive to them.
AN ounce each of pulverized cloves,
cinnamon, ard cedar perfumes agreea-
bly, and tends to keep moths from
drawers.
IF sheets, coverlets, pillow and boil
ster on both sides, edges of bed-curtains,
and wall next the bed" be sprinkled
with "a small quantity of per cent.
carbolic solulion," and the face and;
neck Glightly wetted with the same, 1T.
is said that not a gnat or mosquito will
come near"