The Minneapolis journal., 1901-12-18
FOUR DAILY BREAD
O0Lu0bEe Suggestions for the
Kitchen and DiningsROon.
BY KATHERINE KURTZ
ON STALE BREAD
sy KATHERINE KURTZ

One fruitful source Of waste in many house
holds is the bread box. Where people persist
in eating only freshly-baked bread, stale pie
ces accumulate rapidly. If the cook is eco
nomical in intention if not in application, this
surplus of what seems unavailable material
will cause her much needless distress of mind
She may have limited use for stale bread
crumbs for frying, and the family may occa-
sionally relish crisp buttered or nicely
creamed toast for breakfast, but this does not
diminish the supply very perceptibly.
The very decided difference in flavor be-
tween fresh-baked hot breads and those al
lowed to get thoroughly cold and we'll dried
would surprise many who have the mistaken
idea that bread loses its good qualities when
stale The fact is that bread must, after
proper baking, go through a process Of mel
lowing or ripening to acquire that richness of
flavor so satisfying to those who love good
bread. Three or four DAYS will not be too
long a time for this developing to reach it's
most perfect condition.
When bread is homemade or made of good
-four by a conscientious baker, the stale loaf,
while lighter in weight, is of the most value.
For Puddings.
Although the f-giver may be careful and
the family have sensible ideas about stale
bread, the demand varies very considerably
from day to day, and leftover pieces will ac-
cumulate that cannot. of course. be sent to
the table again unless they are transformed
into some dish that so cunningly disguises
their presence they cannot readily be detected.
A few suggestions will enable the house
keeper to see in how many excellent ways
stale bread crumbs may be used, and she can
add to the list many ideas of her own in or
der to avoid monotony.
When bread crumbs are soaked in milk
have the milk cold unless you want the
crumbs to. beat up in batter. as scalding
them will make them pasty.
Pain Perdue.
Take slices of stale bread, remove the crust
and trim the crumb into any fancy shapes de-
sired. Soak in a little milk sweetened to taste
and haVored with grated nutmeg or a little
vanilla sugar. Lay the slices on a wire
drainer. Beat up one or more eggs according
to quantity of bread; add a pinch of salt and
dip the pieces of bread in this Fry them a
golden brown in enough hot fat to prevent
their touching bottom Of frying kettle. Ar
range in a circle on a hot platter and pour
a sauce over them made from the milk in
which the bread was soaked and yolk of
eggs, allowing two egg yolks to- cup Of
milk. Serve very hot. This makes a simple
but dainty lunch dish and is nice for chill
dren
Fried Crumbs for Roast Game.
Spread fine stale bread crumbs on a fat
tin dot with few bits OF butter; set in the
oven and stir the crumbs frequently until
they absorb all the butter and ara nice
golden brown.
The Dried Crust
Do not throw these away, but dry then in
warm oven until they will powder I'D fine.
then put them in glass jars ready for future
use. The crusts, II light-brown, will answer
nicely for crumbing such articles as beef GRO
cuettes and fried ASH and may be used in
dark puddings and sauces, tomato farci, eto.
All rights reserved, by Banning q Co.