New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1898-06-20
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SCRAPS OF BREAD AND WHAT TO DO WITH
THEM


THEM
The scraps Of the 5readoox are something that
often weighs heavily on the thoughts Of the eco
romlcal hOusetccper IN summer bread soon
m0uids. and the scraps. II not removed at least
twice week from the box and attended TO- soon
contaminate the whole Every scrap OF bread
even the crumbs OF the brcadooard may be made
useful Il they are Systematically saved and dried
II supply Of bread is baked semi-weekly the
broadooX should 20 cleared as soon as the
baking is ready % be put away and all scraps no:
large enough for toas; or for fried bread should
be broken up and set on q tin plate in the heating
closet 10 dry The entire slices and pieces OF Il Loaf
which saved for toast for other purposes
should be kept by themselves and Systematically
used up once week. r. they are not used for
toast or fried bread after standing few days
:hey should be broken up and dried in the heating
closet with the smaller scraps
These scraps 20 be properly dried for crumbs
must stand In this place until all moisture has left
them They are then In condition 10 be pro-
pared for breading FOR uses n puidlngs and
for various other purposes Of cooking There is
10 purpose Of cookery for which dried bread IS not
better than sof. stale bread except possibly, for
stufinc for fowls Even here when an oyster
dressing IS required the dried crumbs soaked in the
liquor 4 The oysters viii make better dish than
soft bread crumbs For : dry philadelphia stuff
ing" where the bread is moistenod only with but
ter and the juices oi tho fowl. sof, bread. freed
from the crust ana grated. must be used. IN
delicate pudding which has no favoring herbs or
spices 20 overcome the flavor that all stale bread
which has no, been dried possesses bread
duced TO crumbs and dried free from all moisture
must be used
Soft broadcrumbs that have become stale enough
70 make light pudding always impart slightly
sour flavor unless they are thoroughly dried from
all moisture The thorough drying Of breadcrumos
is therefore essential to their proper preparation
They should stand at least torty-eigh hours in the
closet Of a range IN constant use during the day.
In order To be dried properly the bread should be
broken up in thin pieces and spread out Ar the
end OF this time they should be dry enough 70 be
crushed with slight force with a rolling-p pin. and
sifted through a -four sieve Such crumbs will keep
for months or even years in a dry. tight wooden
box. where no dampness can reach them
soup is b i%as i nt '4 in sma Sizes
for soup and also in large sizes to border savory
the crouions with small fancy moulds in the
shapes Of stars squares ana hfars OF o o n
ter Of an ncn ek SSr Su' or on u there
croutons for soup. and when needed take out a
r. prepare these dip them in melted butter and
brown them in the oven. or brown them as Dry
toast without butter They may also be fried IN
Larger toas,s for ornamentng stews or frcas-
secs are cut usually I'm heart shapes. about two
and a half inches long. from slices Of bread but
"A trihe over a quarter OF an inch thlck Inese
oven or over the iire when needed They are often
used 10 form "a border around a dish
Resides the sfted bread. the dried croutons Tor
soups and the dried heart shapes FOR decorative
toast there should be coarser crumbs Tor tasp-
lngs." L., ~, a., 40, ,,o,
no ,aluc ~ t'raspngs" coarse breadcrumDs
fried n golden brown In butter. The Intelligent
cook uses n few Of these fried CRUMBS 70 decorate
n fried ish or to scatter through dish OF boiled
noodle or Of macarOni When necessary to cover
an imperfectly Drowned fish or any fried disn. a
few raspings fried golden brown may be seat
tered over and will repair all the sins OF poor
For use in buildings and in any dish OF which
,hev are 10 form a component part. breadcrumos,
lried and sifted should be used. ana should DE
moIstened for use with a pint OF scalded milk to
cup OF dried crumbs After they have cooled me
eggs and the other Ingredients should be aided
Do not attempt 10 soften dried crumbs with cold
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