The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1899-05-24
USE OF STALE BREAD.

Somebody has said that the best judge
Of the American table is the swill man.
implying that the ordinary American
family throws away so much of what is
placed on the table that the gatherer of
swill knows just how the kitchen is con-
Quoted. Now, while am not inclined to
be so radical as the man have quoted,
/ do know that the waste OF many an
American family would feed in luxury
many an old world family of equal num-
bers.
To the eyes of European the bread
and other things that are recklessly
dumped into the waste bucket seem suffi
eiently good to be used in preparing deli
cacies that would be appetizing. 1t is
not just to say that the Yankee housewife
Is Wasteful, but better to say that she
wastes because she does not learn how
to make good use of the left overs. The
subject of leftovers is so broad that space
mere will only permit a reference to one
branch of it, and ask you to consider for
moment the use of stale bread.
Slices of bread, no matter how stale,
make good toast if held for a minute over
glowing Goals. Pile them neatly on q
plate and send to the table hot, or dip
each slice quickly In dish of boiling
water, to which has been added large
lump of butter and little salt. This is
called water toast, and should be served
in heated covered dish. If milk toast is
preferred pile these dipped slices in
deep dish; boil a pint of milk, stir in
teaspoonful of corn starch moistened
with cold milk Or water, large lump CT
butter and little salt. Stir all together
until it begins to thicken, then pour over
the toast.
Slices of stale bread are delicious
spread with butter and Drowned in
quick oven, with thin slice of cheese
on each, and put back in the oven long
enough to melt the cheese. They are
nice also dipped in a batter made of one
egg, one cup of milk, one cup of flour and
one-half teaspoonful of salt; fried in hot
butter or dripping until a light brown,
and used as a breakfast or tea dish, or
eaten with molasses or sugar as dessert
Slices of toast are appetizing with
poached eggs on top, or a spoonful of
hash, minced fish, Welsh rarebit, as
paragus, etc. Or they may be cut in
small squares and added to the soup as
1t goes to the table.
Crotons, used with strained soups, are
small squares of stale bread fried brown.
Slices of bread spread with butter may
be laid on the top of good custard and
baked in the usual manner. Or they may
be laid alternately with stewed or pre-
served fruit, custard poured over them,
and baked, Bits and broken pieces of
bread should be spread on pie plate or
baking pan and Drowned slowly in the
oven, with the door open; rolled (while
still hoD on bread board, and put away
in tin boxes or air tight jars. They will
be found far nicer than cracker crumbs
for dipping oysters, chops, outlets, small
fish or anything else which is fried in
egg and crumbs. They are also delicious
stirred in Drowned butter and sprinked
over the top of meat dumplings, or used
for potatoes au gratin, tomato farci, etc.
They also make delicate and delicious
puddings.
The above are but a few of many point
ers on this subject, but they will, II fol-
lowed, open up a field that will deprive
the waste bucket of sony thing that has
formed part of its contents in the past.
LOUIS ROLE.