The sun. [volume] (New York [N.Y.]) 1833-1916, 1898-02-27
USES FOR STALE BREAD.
Recipea from the spnninh-A ,nerican Kitchen
fur Dishes mud Desserts.

fur Dishes mud Drsserts.
Tho Spanish merican cook is skilful in max.
ing use OF stale bread. This comes partly from
motives OF economy and partly from n super.
s~titious reluctance found in Spanish.American
countries to throw away q piece OF bread under
any circumstances
Usually in tho morning with the cup OF choco.
late which is brought to your bed comes a plate
full of crisp toast. At night with your dinner, IL
clear soup or consomm6 is served, you will find
that %croutons of bread. either fried in butter or
baked, are served with 1t. In b%rcadinF veal,
beef. &C.. the SPANISH American cook always
uses stale bread ground.
The following are n few OF the many ways in
which the stale bread. which naturally collects
in every house, can be used to advantage. Tho
reader will see by the names Of the dishes that
most are Spanish.American recipes:
Migas-Put to soak n stale fve.cent loaf Of
bread in water. Chop fine half a small onion
and fry in a stew pan with a tablespoonful Of
lard add q tomato also cut into small pieces.
salt to taste, and a pinch of sweet marjoram. A
little red pepper or paprika may DO added.
When tho onion has Drowned add the bread,
first squeezing the water out of It; mix thor.
oughly and set over a slow FIRE. When thorough
ly heated crumble q small cream cheese into it
and mix. Place on top OF the migas one or two
large red peppers which have been previously
roasted to bring out the flavor and aroma. Put
on the back Of the stove until wanted. Servo on
a fat dish and place fried or poached eggs on
top OF the migas.
Torta dc Pan-Place the bread to soak in
water. next make n mince meat as follows: Cut
in very small pieceS-do not chop-half a pound
OF cold beef; have a frying pan on the fire with
some boiling lard. TO which add some onion
chopped fine; when the onion is brown add the
DlAnChed almonds, salt and pDDPr TO taste. N
tablespoonful of sweet wine. a pinch of thyme
Sne % Sf1 Of a s sSbissp %SriGfH OF lard Hay pia e pan she On Srs snS
after squeezing the water out OF u in the pan,
and allow the water remaining in i
allow 10 cool; add two eggs to bind
it and salt and pepper to taste; Nix thoroughly
pan on the fro with a small piece OF lard; when
hot place about half the bread in the pan and
shape Of the pan and bringing the Bread up the
sides; MI the space ihus formed with the force
rest OF the bread. smooth 1t over with a knife and
place in the oven to brown. To serve turn 1t out
Cream Sandwiches-Chop an onion fine and
brown 1t in a pan with a little lard or butter;
tino. a sq teaspo nalt OF P Sinera a. salt saII G %nd c a Iittie
paprika: rtmove, from the fire. Cut the stale
m 6reSa Int Into c rhin SI Ifses as sd 5T sa af W ,bs feIc Snd da re.
witches. Put the sand witches to soak in the fol:
lowing cream: To n cupful of milk add Two well
sandwiohes are thoroughly soaked fry in boiling
lard to a delicate brown and serve.
Bread Omelct-Soak the stale bread in milk.
Break and beat our eggs; squeeze the milk
and pepper to taste. Chop a small onion fine
and fry It. together with q tomato. also cut into
small pieces. in a pan with a little lard; whom
brown add the eggs and bread: ms the omelet
begins TO set mix and break 1t; when thoroughly
mixed allow it to cook. In serving fold the
Sopas Hervidas-Place IN a pot some boiled
meailcut into inch cubes, come boiled potatoes.
of stale bread, toasted; -FOUR over this about a
quart OF clear soul, or stock. and add a little
s BAY to ta't Hlli e Pin e 70 81 boil Sw np on %ss snd ser1 "nd a
Albondigas-Soak n stale f~ive-cent loaf of
bread in water. Have ready a pound OF raw beef,
chopped fine; squeeze the water from the bread
and mix with tho meat; add two beaten eggs TO
bind. also some sweet marjoram. thyme, and salt
in -four. Fry some onion, chopped fine. and a
tomato cut into small pieces IN a little lard;
when the onion Is brown add the albOndigas.
that is the meat balls, and pour enough boiling
water over them TO cover: place over a slow
tsr to sn spG add w 70 e s q li,t Ism four f aSa b shs w to
form n sauce. Pour the sauce over them.
The following are a few recipes for desserts
Nihos Envucltos-Cut 2 homemade loaf Of
stale bread Into slices half an inch thick and
OF milk. two eggs and a spoonful OF -four; add a
pinch OF salt when. the bread Is thoroughly
s servs on ~ a t as. o dish and nd pour 20 over pSa' tho GSsH nIh SsO en-,
vueltos a syrup made OF half q cupful OF water.
one OF sugar. a stick OF whole cinnamon. n piece
of lemon peel and a spoonful of sweet wine.
Budin dc Pan-Cut a stale loaf OF homemade
bread into slices about half an inch thick and
butter IL generously. Butter a pudding mould
thoroughly; cover the bottom with some OF the
buttered bread; place some raislns over the
broad next another layer of bread. and so on
until the mould 10 almost full. Break three eggs
into a pint OF milk ;mixlthoroughly and add a lit
tie grated lemon peel and half a cuPful OF sugar;
pour over the bread. sprinkle some powdered
cinnamon over tho top. and place In a moderate
oven TO brown. When done turn 1t out.
Te Gusta-Dry some stale bread in q slow
oven; roll out tn a powder and pass through n
fine wire sieve. Next beat the yolks Of four eggs
sugar; add to the yolks 3 cupfnl Of the powdered
bread. and mix thoroughly. Beat the whites to
q stiff froth and add to the mixture, Place in q
pudding dish and put In tho oven to bake. Make
. syrup as in q previous recipe and serve with
the syrup as . sauce.
Alfajores-Make a syrup from two pounds of
sugar; remove from the fire and allow IL to cool.
Next beat the yolks OF five eggs; add TO the
yolks q little sweet wine. powdered cinnamon
and Glove: mix thoroughly, add to the syrup.
and place over the fire; when 1t begins to
thicken add an ounce of sweet almonds. ground.
Remove from the fire and add a pound. Of tho
stale bread and mix we'll. When II thickens
turn IL out on a pastry hoard. The, board should
he wei! sprtnkied with powdered sugar: Roll
out to cont half an inch thick, cut into inch
I H-H sNI 800 Ia~Al ENFnH