New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-12-01
- - 70V5E 70L0
IS, "A. TALKS
SOME USES FOR STALE BREAD.

Tho majority OF persons who are Accustomed "
a retired table exclude from their menus the pas'y
bread pudding. such as many weh-'n'7"''o"'u
housekeepers ever on economy Intent. serve resu-
larly 10 their lons-suffering househoio' lhe'e
meyer was a greater fallacy than the impression
hat a bread pudding is economy. II reauirea
:, nronar,v made the same amount OF eggs. sugar
and milk that Is required TO make an equal guam
INV Of good cus,ard. The addition OF the bread
reduces the custard to pastry consistency. which
DESTROYS It's favor for a delicate taste.
We will not refer TO that compound Of paste
and noultce" which calls for stale bread soaked
I'm milk which Is sweetened for a pudding ana
served with some sweet sauce to make II eataoie.
pudd,ngs like this were once served In great
many families. and eaten generally, not because
,rv ono liked them. but as a sort Of household
pcnance for not having consumed all the paK'"s
Of homemade bread before It became stale.
Happily. this variety OF economic pudding Is pass
INC out ~ date Uousekeepers have found that
there are many uses for stale bread. and II Is not
necessary to create dishes for its consumption
There are but two forms OF breadcrumbs allow
able n correc, cookery. Soft breadcrumbs. at least
A day Old, are valuable for forcemeats. stufnns'
ard for some other purposes. They are the INSIDE
crumbs OF bread "a day or two old. but not the
crumbs Of a hard stale loaf. as some Peope SEN
ia suppose The second form is tho dried crumbs
DO not wal, untii bread has become TOO stale for
This purpose. Bread In when the LIQUIDS nase
turned sour as they always VIII IN time ~ u'"'
Clear out crusts and all pieces Of stale bread in
the bread box az least twice a week. TOT dricu
crumbs: break them up In small pieces ana lay
them on IA; tins in the warming coset under 'he
oven to dry Dry them unit. every partici" ul
moisture has eft them. and then pound them Win
a wooden beetle and s!ft them through hne sieve
put them away IN wooden or tin box with
tight cover. $500, a.. ..,,,. for
breadiny meats and for covering scalloped dishes
and coGuilles though for the latter purpose SOFT
hreadcrilnlbs are often preferred The advantage
OF driving bread is that the liquids are disposed
Of and cannot give the dish In which the bread IS
nseI n stale bad taste. The breadcrumbs IN TINS
condition will keep indefinitely II kept dry and free
from Weevils -, ..,....
II j. q mistake TO suppose croutons ana squares
Of toast used I'm tho soups should be made or stale
bread They should be cut from stale bread. but
always dried Use bread over three or four days
Cd and stiil soft enough 10 be easily cut with the
little ornamental tin cutters used for this purpose
These cutter cost 10 cents star or pain neur dc
lis or any simple design. Is best for the purpose
If YOU have no cutters. cut the bread with sharp
knife into three -quarter inch squares Dry the
pieces in the oven until all moisture has left
hem and store them in box Brown half cup,
mi Tor two quarts OF soup They may be dipped
in melted butter and Drowned in the oven Cor SOUP
or mercy toasted brown. or they may be fried a
golden brown In butter
Toast is made OF dried bread for certain pur-
noses for others bread day or two old, but not
hard Is used a Welsh rabbit demands a soft
toast that is b rather thick slice Of bread Drowned
ON each side, but soft in the centre chicken
soup or stew should have as accompaniment pieces
o. thin toast crisp and dry throughout such as Is
made OF dried bread.