Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1903-03-13
a{ashin0tan STANDARD
STALE BREAD AND ITS USES.

1t may be said that in we'll regulat-
CO households stale bread is an I'M
known quantity. But SO long as Mary
Jane, or Sarah, as the case may be,
has control over the larder, it is safe to
predict that many a mistress will find
a more or less plentiful stock of dry
remnants of loaves lurking in the
depths of the bread-box.
To make a pudding OF them is the
common resource, and a bread-pud-
ding, il nicely made, is very good
addition to dinner. Here are two
or three recipes for plain puddings:
Soak your dry bread in boiling milk,
or in milk and water if short OF milk.
When well soaked, beat it up with a
fork, and add currants and sugar &C
cording to taste, and an egg we'll beat
Ell. Mix all thoroughly together. A
little nutmeg might be added by way
OF favoring. Put it into battered
basin, tie cloth over, and boil about
two hours.
Another recipe is as follows: Soak
the dry crusts in boiling water in a
basin, covering it closely. Then strain
off the water, and beat up the bread,
adding about quarter OF a pound OF
chopped suet, three tablespoonfuls Of
sugar, and few currapts or raisins.
Beat up an egg we'll, and stir it in,
with enough milk to moisten. Put
the mixture into a buttered pie-dish,
and bake for one hour.
A third variety of pudding is often
made with thin slices of bread, but.
tered, and placed in layers in rie-
dish, each layer being sprinkled with
sugar and currants. Then pour over
it an egg, beaten in little milk. Bake
for half an hour.
There are one or two ways by which
slices of stale bread may be rendered
palatable. If after making any of the
above buildings there are still some
slices remaining, they might be dipped
in water, left few minutes, and then
toasted; or if fried in dripping a nice
light brown, and then spread with
bloater or anchovy paste, they would
make quite savory breakfast dish.
Yet another way OF disposing OF odd
scraps OF dry bread is to make soup
with them. This can be made with
quite weak stock: the second boiling
OF the bones will do. Cut up some
carrots and onions, and boil them
with the stock, aud when the vegets.
bles are nearly done, break up the dry
bread into it, and boil all we'll togeth.
er, adding little burnt onion or sugar
to color it. This bread soup will be
found to be both economical and nour-
ishing.
An orange pudding would use little
of the dry bread. Soak some slices in
q pie.dish in little milk. Crate the
rind Of one or two oranges. and squeeze
out the juice. Beat half an ounce of
butter, the yolk OF an egg, and one and
a-half ounces of sugar together. Add
the juice and rind, and stir it we'll in.
Pour the mixture over the bread.
Baks for three-quarters Of an hour in
. slow oven. When almost done, beat
the white Of the egg to . stiff froth
with little powdered sugar, pile it on
the top, and brown lightly. II, how.
ever, despite the excellencies of the
above suggestions for utilizing the
stale bread, Mary James mistress
should prefer prevention to cure, let
her try the following plan: Put a
board pierced with holes into the
bread.box, supported so as to rest Two
inches from the bottom. Let there be
An inch of water, put 10 the bread,
and cover the pan closely with the lid.
The air enclosed in the box will pre-
vent the bread from becoming too dry.
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