Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1910-10-12
USING STALE BREAD
THE ECONOMICAL HOUSEWIFE
FINDS 1T ALWAYS HANDY.
So Useful That II is a Good Plan to
Buy an Extra Loaf Occasionally
to Keep for Drying
Its Many Uses.

BESIDES actual money waste, the
economical housekeeper finds it incon.
venient not to have stale bread ON
hand. There is so much that can be
done with it from the stuffing of fowls
TO the preparation Of desserts, that Il
is good plan in large families to buy
an extra loaf every other day to keer
for drying.
Do not nse bread that has not beer
carefully dried for crumbs. II allowed
TO get very stale in bread box it fire
quently has musty flavor. Do not
ON the other hand. brown it In the
oven, as IL does not make good color
in frying Put in a cool oven over
night, and il is usually dry enough in
The morning to CRATE or roll.
DO not use crusts for crumbs. Bread
is better than rolls or biscuits. While
It is provident 10 have a supply OF
crumbs in glass jars for emergencies,
do not prepare large quantities at
once. The flavor is better il crumbs
are freshly rolled.
Never omit to sift crumbs, whether
rolled or run through a crater. Before
cooking season with salt and pepper
and add dots of butter II not intended
for deep fat frying.
Another use for stale bread is TO
make small well Drowned thin pieces
| of toast, not too dry, for garnishing
| Bread a day old is best Toast 1t even
| ly. and cut off the crusts with sharp
knife to make an even edge
These bits are shaped according TO
the dish In which they are to be seTy-
ed long and thin. circles or triangles.
| Diamonds and round are used under
| individual dishes. as tomatoes, eggs,
Welsh rarebit. Croutons are frequent.
| ly substituted for toast forms.
Croutons are rarely we'll made.
| There are several ways of preparing
them They are buttered and brown
| ed in the oven, fried in deep fat or in
a skillet with butter or crisped In drip.
| pings.
Sizes also differ from the tiny cute
a quarter of an inch each way 10
three inch long sippets to eat with
boiled eggs
The simplest way to prepare crou-
ton is to cut slices of white bread
three-quarters OF an inch thick. Bot
ter lightly on both sides. then cut into
| three-quarter inch squares and brown
| IN skillet over moderate fire. Turn
often. AS soon as lightly Drowned
put on Drowned paper on q colander
| to drain and keep hot. Serve quickly,
Croutons are used with most clear
or cream soups. and as garnish TO
currys, hash, certain stews. and With
| poached and fried eggs
Toast demands bread at least a
| day old. Tastes differ widely. some in
sisting on it being Drowned through
and crisp, others liking Il soft. The
! best toast is crisp ON outside and soft
within
Crusts should be removed, slices cut
| about a half inch thick and of even
size, and the heat must be regular and
not too intense. Watch carefully and
serve at once under a cover or folded
In napkin to retain heat.
II toast Is TO be served buttered, the
butter must be soft. spread evenly as
] soon as bread Is removed from toast
er. and set for a minute in oven.
All breads do not toast alike. That
with close grain. fine and smooth. is
best. DO not prepare large platefuls
before meal or your toast is sure 70
| be unappetizing.
A delicious dessert Is made from
three.inch cubes OF stale bread dipped
In an egg batter and fried in deep
| at Serve hot with a rich wine sauce.