The Nevada County picayune., 1910-10-11
USING STALE BREAD
THE ECONOMICAL HOUSEWIFE
 FINDS IT ALWAYS HANDY.
So Useful That 1t Is a Good Plan to Buy an Extra Loaf Occasionally to Keep for Drying
 Its Many Uses.


 Besides actual money waste, the economical huusekeeper finds it incou. venlent 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 it is a good plan in large families to buy an extra loaf every other day to keep for drying.
 Do not use bread that has not been carefully dried for crumbs. If allowed to get very stale In bread box it fire Quently has q musty flavor. Do not. on the other hand, brown 1t in tho oven, as 1t does not make good color night, and 1t is usually dry enough in the morning to grate or roll.
 Do not use crusts for crumbs. Bread is better than rolls or biscuits While it is provident to have a supply of crumbs in glass jars for emergencies, do not prepare large quantities at once. The flavor is better If crumbs are freshly rolled.
 Never omit to sift crumbs, whether rolled or run through a grater. Before cooking season with salt and pepper and add dots of butter if not intended for deep fat frying.
 Another use for stale bread is to make small we'll Drowned thin pieces of toast, not too dry, for garnishing. Bread day old is best. Toast 1t even. ly, and cut off the crusts with a sharp knife to make an even edge.
 These bits are shaped according to the dish in which they are to be serv- 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 well 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 cube a quarter of an inch each way to 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. But ter lightly on both sides, then cut into throequarter inch squares and brown in a skillet over a moderate fire. Turn often. As soon as lightly Drowned put on Drowned paper on a colander fa otiIDlfIV
 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 it soft. The best toast is crisp on outside and soft within.
 Crusts should be removed, slices cut about half inch thick and of even size, and the heat must be regular and not too intense Watch carefully and serve at once under cover or folded in napkin to retain heat.
 If 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 minute in oven.
 All breads do not toast alike. That with close grain, fine and smooth. Is best Do not prepare large platefuls before a meal or your toast is sure to be unappetizing.
 A delicious dessert is made from three-inch cubes of stale bread dipped in an egg batter and fried in deeI fat. Serve hot with rich wine sauce