Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1893-04-03
LADIES' COLUMN.
WHAT TO Do WITH DRY BREAD.

The accumulation of scraps Of bread
is sometimes one of the many perplex-
ing problems which every housekeep-
er has to meet. Yet, if a little sys-
tematic care is exercised in this mat
ter, there need not be crumb vast
ed. AS soon as the semi weekly bak-
ing is over and the new supply OF
bread has cooled, every scrap OF the
old bread should be removed from
the bread box, the box wiped out, and
once a month scalded out and thor
oughly dried before the new bread is
put into it. The larger scraps OF
bread should be cut in triangular
! form or heart shaped pieces for large
croutons, about two and half inches
long, to decorate spinach, fricassees
of chicken and various other dishes.
Smaller pieces may be cut in squares
for soup croutons. These are not
more than three quarters of an inch
square.
The bread for both these purposes
must be thoroughly dry, so it is free
from all moisture, when the croutons
will keep an indefinite time shut up in
boxes. If these garnishes are always
on hand, they may in moment or
two be Drowned in the oven or dried
on top of the stove, or toasted and
added to the soup or ragout. Where
there are large pieces of loaf, they
may be used for toast or stuf1ngs
For either of these purposes, the crust
is usually removed and added to the
small scraps of bread, which should
be dried in the oven until they are
free from all moisture, rolled fine and
sifted for bread crumbs.
These crumbs are invaluable to the
cook. They are used for bread sauc-
for breading meats, croquettes and
other fritters. A cup of these dried
crumbs makes much more delicious
pudding when properly soaked out
than crumbs fresh from the loaf. If
you would know how delicious bread
pudding may be, take Icup of these
bread crumbs, pour quart of boiling
milk over them and let them stand for
two hours, until the crumbs have be-
come thoroughly soaked out in the
milk Pass the milk and bread crumbs
through a colander, then add the
yolks of four eggs, well-beaten,
scant cup of sugar, a heaping table
spoonful of butter, and the grated
rind Of lemon, using only the thin
yellow skin on the outside. Beat all
the ingredients well together and
bake the pudding in little custard
cups, or in large pudding dish set in
pan of boiling water. When the
pudding is baked, spread layer of
currant jelly over it. In order to do
this successfully, the jelly must be
melted in a little water and spread
over the pudding when the latter has
cooled a little. Now make a mer-
ingue of the whites of four eggs, beat
en- to stiff froth, with scant cup of
powdered sugar and the juice of a
lemon. Heap the meringue over the
pudding, covering it with irregular
hillocks. Put it in a slow oven where
it will become slightly Drowned in 90
minutes. Serve it when cold with
sauce of sweetened cream.
IF you wish a hot bread pudding,
take a half pound Of these dried /
crumbs, pour about quart of scald-
ing hot milk over them, and let them /
swell for two or three hours. When |
they are cold add quarter of pound |
of beef marrow, chopped fine, or if
this is not convenient, quarter Of a
pound of the best kidney suet, also |
chopped fine. Add six eggs, we'll |
beaten, but not separated, half pound
Of raisins stoned, half pound of cur
rants, half a pound of sugar, and three
ounces Of citron, cut in shreds. Beat
all of these ingredients we'll together
and mix in cup tablespoonful of
mace, one of cloves, tablespoonful
Of cinnamon and a grated nutmeg.
Bake the pudding in a slow oven for
two hours and serve it hot with rich
sauce.
Fifty cents is a small doctor bill, but that is
all it will cost you to cure any ordinary case
OF rheumatism if you use Cham ber1ain's Pain