The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1895-09-21
THE HOME.
Old Bread.

The accum ulation of scraps of bread 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 not
be a 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 brea dbox,
the box wiped out and and once amonth
scalded out, and thoroughly dried before
tho new bread is put in. The larger
scraps of bread should be cut in triangular
form, or heart-shaped pieces for large
croutons, abont two and half inches long,
to decorate spinach, fricassees of chicken
and various other dishees. 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 tehse purposes must
be thoroughly dry, SO it is free from all
moisture when the croutons will keep an
indefinite time shut up in boxes. II
these garnishes are always on hand. they
may In moment or two be Drowned IN
the oven or fried on top of the stove, or
toasted and added to the soup or ragout.
Where there are largo pieces OF a Ioar, tney
may be used for toast or stufings. For
either of these purposes. the crust IS usu-
ally. 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 a much more delicious pudolng
when properly soaked out than crumbs
fresh from the loaf. If you would know
how delicious bread pudding may Dc,
take a cup of these bread crumbs, pour
quart of boiling milk. over themI anu
let them stand for two hours. unUll tne
crumbs have become thoroughly soaked
ont in the milk. Pass the milk and bread
crumbs through a colander, theni aod
the yolks of four: eggs, we'll BEATEN a
scant cup of sugar, heaping tablespoon
full of butter and the grated rlnd OF a
lemon. using only the yellow skin on the
outside. Beat all the ingredients we'll
together and bake the pudding III A66le
custard cups or in large pudding dlsh. set
in a pan of boiling water. When the pud-
ding is baked, spread layer OIL currah'
Iii
ielly over it. In order to do THIS success-
fully. the Jelly must be melted IN llttle
water and spread over the pudding when
the latter has cooled a little, NO" maAea
meringue of the whites of four eggs, peat-
an to a stiff froth, with scant cup OF
powdered sugar and the juice Oh lemon.
Heap the meringue over the puoolng'
covering it with irregular hl1locks TuU
it in slow oven, where 1T Will oeoolhe
slightly Drowned in twenty minutes.
Serve it when cold with sauce OF sweet
ened cream. If you wish hot preao peo-
ding take a half pound OF these drleo
bread crumbs. pour about QUAR- VI
scalding milk over them, and let theln
swell for two or three hours. Wheh they
are cold add a quarter of pound ol oeel
marrow, chopped fine, or if this Is not
convenient, quarter of a pound OF pest
kidney suet, also chopped fine. Aod SIX
eggs we'll beaten, but not separated nall
a mound Of raisins stoned, half pound
of currants, half d pound of sugar and
three ounces of citron, cut in shreds, beat
all three ingredients well together, and
mix in a cup tablespoonful of mace one
of cloves. a tablespoonful of cinnamon
and grated nutmeg. bake the pudding
for two hours in slow oven or serve IL
hot with a rich sauce.