The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1889-12-07
ToAsTs OF ALL KINDS.
Many Ways in which HouseIseopcrs Car
utilize Stale Bread.

|
| Utilize stale Bread.
There are variety of excellent dishel
that can be made from stale bread which
Is thrown away as useless. Economica
housekeepers strive to utilize every par
ticle of food, and often with admirable
results. The following will be found
good methods of using stale bread
which otherwise would be thrown away
| Buttered Toast-Cut the slices some
what thick; when toasted, butter them
on both sides, and keep warm until
served. A toasting fork should be used,
and care taken that the bread does not
get burnt.
Milk Toast-Toast the slices of bread,
warmed, boil some milk with little
salt, teaspoonful of flour, one of but
ter, rubbed together; pour this over the
toast, and servo hot.
Vegetable Toast-Take the remains
of any cooked vegetable, the flavor of
which blends we'll, season with little
pepper, salt and French mustard, add
the yelk of an egg, and mix well;
thicken over the fire, then spread tho
mixture over the slices of toast, brush
over them a beaten egg, strew fino
bread crumbs on the top, and serve hot
French Toast-Beat two eggs, add one
cupful of milk, with pepper and salt to
taste; dip into this slices of bread, and
fry them in hot butter until brown.
Sausage Toast-Fry some sausages,
strip the skins off, and mix with the
meat some scaldcd parsley, chopped very
fine, add little cheese grated, mix in a
very little mustard, and spread the mix
ture on brown bread that has been
toasted and buttered.
Lemon Toast-Take the yeiks of three
eggs, beat them we'll and stir them into
a cupful of milk; cut some stale bread
the eggs and milk, then fry to light
brown in butter, and dust on little
powdered sugar, and then add little
lemon juice.
Peach Toast-Cut some round slices of
milk rolls, remove the crust, and fry
them pale yellow in butter. Take
tin of preserved peaches, turn out the
juice into saucepan, add little sugar
and glass of white wine; boil it up, put
in the peaches, simmer few minutes,
drain them, and place half peach, con-
cave side uppermost, on each piece OF
bread, place piece of currant jelly in
the cavity of each peach, pour the syrup
round, and serve.
Egg Toast-Poach some eggs, lay them
on buttered toast, and pour over them
some Worcestershire sauce. Serve hot.
Ham Toast-Grate some cooked ham,
add an egg well beaten, small piece of
butter, and a little cream, mix all to-
gether, and stir over fire until hot;
fry slices of bread in little butter, and
pour the mixture over them.
Hash Toast-Chop very fine cold roast
beef, and boil in little water, add
little milk, and thicken with flour;
season to taste, and pour over slices of
toast.
Anchovy Toast - Wash and pound
finely quarter of pound of anchovies,
mix them with some curry powder,
little mustard, few drops of lemon
juice, and a teaspoonful of butter.
Cover buttered toast with the mixture,
and serve hot
Chicken Toast-Chopcold chicken very
fine, put into saucepan, season with
pepper, salt and mustard, add q small
piece of butter, one tablespoonful of
cream, and just enough water to cover
the chicken, simmer altogether fifteen
and serve on buttered toast.
These dishes are all simple and mex
pensive, and make an excellent variety
for breakfast, luncheon and tea.-Dem-
Orest's Monthly Fashion Journal.