Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1889-04-26
TIE SEHOLD.
STALE BREAD and OTHER REM
NlNTS.
sundry Ways in which They may be
Used with PHlainble Results.

.N-i-NA -.
sundry Ways in which They may be
Used with PnIninbIe Results.
There need never he wasted a crumb of
good wheat loaf bread. 1t may Toe sliced
when very stale, and with broken pieces,
that would be otherwise wasted, put into a
dripping pan and set in a moderate oven to
thoroughly dry, but not scorch When
pounded and rolled put in a covered box or
securely tie in paper bag, ready to use in
puddings griddle-cakes dressing and stuff
fling poultry and breading meats for the
last it must be rolled very fine. a dish is
not only rendered more savory with dress
ing but is economical as it goes farther.
Take what remains of the turkey whose
generous proportions were Drowned to Juicy,
tender crispness for dinner cut off the
meat, leaving the carcass for the soup ket-
tie Pick the meat into bits do not mince
it. season with salt, pepper and minced eel
cry, or a little bruised celery seed or celery
essence, as is most convenient. Butter a
dish and spread it thickly with bread crumbs
moistened in a little sweet milk. Next put
in a layer of the seasoned turkey fill the
dish with alternate layers when full add
what dressing or gravy may have been left
from the turkey when first served. Mix
together two eggs, half a cup of milk,
good tablespoonful of butter, thicken with
bread crumbs, add little pepper and salt,
and spread over the top cover with a large
plate or pan and bake for thirty minutes,
then remove the cover and brown. Serve
with it currant Jelly.
Or you may pick off the meat and shred
it, break up the bones. put them into the
stew kettle with sufficient cold water to
81 81 -. s. Ill
hour, strain, thicken with bread crumbs
mix through it the shredded cold turkey
that has been well seasoned adding a lump
of butter of generous size. Place in a hot
oven for fifteen or twenty minutes Serve
with cranberry sauce or Jelly
Butter a dish and line it with cold mashed
potatoes, seasoned with salt, pepper, butter
and cream and moiety of mine d parsley
Layer it with any kind of chopped meat or
fish alternately until the dish is filled Cover
with bread crumbs or mashed potatoes
brown nicely and serve with tomato catsup.
Mince cold steak or cold beef, free it from
every particle of fat and sinew, season with
pepper salt and little minced onion, place
in "a dish buttered and lined with cold mac
aron stewed or baked pour over it cold
gravy or soup stock, or a spoonful Of Lie
| big's extract Of beef in a little hot water.
| Cover with bread crumbs barely moistened
| frIs Of Luttar has basn stirred Rska half
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