The Superior times. [volume] (Superior, Wis.) 1870-1912, 1889-09-07
THE HOUSEHOLD.
Stale ISrca 1.


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 a
pan and dried slowly i'll a warm oven.
When they are perfectly dry put them
into a small bag make of ticking or can
vas, 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 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 bowl of milk for
luncheon or tea.
Cut all the crusts from a 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 y
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
chees e. This dish is nice just before
dessert. Frequently it is served with
the coffee.
Take quantity of slices of dry bread.
Di p them quickly, one by one, III bowl
of cold water. Place them in a large
dripping pan, having only one layer at
n time. Then set the pan in a hot oven.
In ten minutes the bread will be brown
and crisp. Place on warm plate and
cover with n warm napkin. Serve at once
with little broIled smoked sal
mon or salt cod. This dish is good
one for luncheon or tea
After sprinkling stale rolls or biscuit
with cold water, place them in a pan
and cover them with second pan. Set
in a moderately warm oven for twelve
minutes, and they will seem almost as
good as if freshly baked.
Put a 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 ii on
end to cool. This bread viii cut like a
fresh loaf.
Cut all the crusts from a loaf of stale
bread, and put the loaf in steamer
Set it over kettle of boiling wafer for
twenty minutes, and serve ut once with
a sauce which has been made IN the
meantime by the following receipt: Put
three cupfuls of boiling water in a stew
pan, and place the pan on the stove.
Mix three tablespoonfuls of flour with
half a cupful of cold water and stir the
mixture into the boiling water. Con
tinue stirring for two minutes. Now
add half nutmeg grated, the yellow
rind of a 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 generous supply OF
sauce on each side as it is served. This
is a nice dessert when there are children
in the family.
Delicious griddle cakes are made with
stale bread. Soak pint and a bali OF
stale bread in pint of milk for ten or
twelve hours. Keep the mixture IN a
warm place where it will sour slightly.
At the end of ten or twelve hours rub II
through a sieve. Beat into the siited
mixture one teaspoonful of salt, tive
tablespoonfuls of sugar, half pint CT
sifted flour and slight grating OF nut
meg. Dissolve one teaspoonful OF SOFA
in half a 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.-.NiSs PdTtOG.