The Portland daily press., 1893-03-24
DRY BREAD.

Inc accumulation OF scraps OF Dreau is
sometimes one Of the many perplexing
problems which every housekeeper has
to meet. Yet, if little systematic care is
exercised in this matter, there need moi
| be crumb wasted.
As soon as the semi-weekly baking 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 month
scalded out and thoroughly dried before
| the new bread is put in it. The larger
scraps of bread should be cut in triangu-
lar form or heart-shaped pieces for large
croutons, about two and a half inches
long, to decorate spinach, fricassees of
chicken and various other dishes. Small
Ell pieces may be cut in squares for soup
croutons. These are not more than
three-quarters.
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. IT
these garnishes are always on hand, they
may in a moment or two be Drowned in
the oven or fried on top of the stove, OF
toasted and added to thessoup or ragout.
Where there are large pieces of loaf,
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 sauces,
cakes and buildings, but especially for
breading meats, croquettes and other
FIXTURES. 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 a
bread pudding may be, take cup of
these bread crumbs, pour a quart of
boiling milk over them and let them
stand for two hours, until the crumbs
have been thoroughly soaked out in the
milk. Pass the milk and bread crumbs
through colander, then add the yolks
of four eggs. well beaten, scant cup
of sugar, a heaping tablespoonful of but
ter, and the grated rind of a 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 cur
rant 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 meringue of the
whites of the four eggs, beaten to stiff
froth, with a 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
slow oven, where it will become slightly
Drowned in 20 minutes. Serve it when
cold with a sauce of sweetened cream.
If you wish a hot bread pudding, take
half pound of these dried bread
crumbs, pour about quart of scalding
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, well beaten but not sep
arated, half a pound of raisens stoned,
half a pounds of currants, half a pound
sugar, and three ounces of citron, cut in
shreds Beat all these ingredients well
together, and mix in cup aetablespoon-
full of mace, one of cloves, a tablespoon
full of cinnamon and a grated nutmeg.
Bake the pudding for two hours in slow
oven and serve it hot with rich sauce.
IN. Y. Tribune.