The Washington times., 1894-04-16
A Few True and
Tried Receipts.

| Some OF the various uses to which stale
/ bread can be put are well worth considering,
as all dishes made of bread, with milk or eggs,
are bound to be nutritious
BRUIs-Take two teacupsful of bread crumbs,
one pint OF milk, one half teaspoonful of salt.
and one tablespoonful of butter. Put the
butter in a hot fryingpan on top OF the stove.
| put in the crumbled bread, over which pour
the pint Of new milk, and stir constantly until
it is all taken up and the compete smooth.
Serve III vegetable dish and send to the
table at once. Some persons enjoy sprinkle
OF pepper with it.
FRIED BREAD is n good breakfast dish.
Cut stale loaf into thin slices. Take shall
| low dish ana beat two eggs thoroughly Dip
each slice of bread into the beaten egg and
| fry in half and half-butter and lard-a light
brown. Fold up in napkin to keep hot.
BUrTERED ToAsT-Toast six pieces Of bread
at one time in the wire toas;er. first having
trimmed off the crust all around. As soon as
/ done butter freely and set on the crate in
the oven for five minutes.
IILK roAsr-Toast as many slices OF stale
bread as you desire, then set in the back oven
to keep warm while you prepare n dip for
it. Take one pint of new milk and heat in
the double boiler TO boiling point. when you
will stir in one thoroughly beaten egg, cock
three minutes add one spoonful of butter and
one-half teaspoonful of salt. II should look
like and be of the consistency of cream.
Before pouring over dip each piece OF toast
in shallow dish filed with hot water. Then
pour over each piece a little of the dip. and
pile the toast three slices deep on the dish.
pouring all on at the last. Serve at once. as
toast. especially dip toast, is Tot improved by
standing
ROE OF SHAD fried Virginia style-Take as
many ''roes" as YOU wish 20 fry and put to
soak in cold water and little salt. Put n
half pint OF water in the frier and let it come
to boil then turn out without wiping tie
pan. Put in lard and the roes after wiping
dry and cook them until nicely Drowned on
one side. Then turn and brown the other
Have hot platter to serve them on and gar
nish the edge of the dish with lemon cut thin
Let each person season to suit his taste. This
makes dainty and desirable breakfast dish.
It should be served with fried potatoes. Slice
the potatoes to the thickness of knife blade
drcp into very cold water 10 crisp. Have
enough fat on the fire to float them. Wipe
dry by spreading between layers Of 4 fresh
crash towel. then drop few at n time into
the boiling fat and skim out as soon as they
are fried crisp. Put into a vegetable dish
and salt and pepper them as soon as all are
fried.
HASH BALLs-Chop any cold meat very
fine; with it mix as much again of mashed po-
tatoes and a half teacupful of fine bread
crumbs: bind together with a beaten egg
mold into balls the size of hshballs, after
mixing little pepper salt and chopped pars
ley; then drop into boiling fat and fry brown.
Some persons prefer srn Ill onion chopped
fine to the flavor of parsley. Always consult
the known taste OF the family in preparing
food for the home table. II is just as easy to
please those you serve as to rasp them the
other way by inaitention to their tastes. and
thus beside have food to waste. People al
ways eat what they really relish.