Barbour County index., 1910-10-12
USING STALE BREAD
THE ECONOMICAL HOUSEWIVES
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 stuffng of fowls
to the preparation of desserts. that it
is 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 1t fire.
Quently has musty flavor. Do not.
on the other hand, brown it in the
oven, as 1t does not make good color
in frying. Put in cool oven over
night. and it is usually dry enough in
the morning to CRATE OF roll
Do not use crusts for crumbs. Bread
Is better than rolls or biscuits. While
1t 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 CRATER 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 well Drowned thin pieces
of toast, not too dry, for garnishing.
Bread day old is best. Toast it 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 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 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 cube
three inch long sippets to eat with
boiled eggs.
The simplest way to prepare a crou-
ton is to cut slices of white bread
three-Quarters of an inch thick. But
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 a colander
to drain and keep hot. Serve quickly.
Croutons are used with most clear
or cream soups, and as a 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 1t 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 a cover or folded
in a 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 deep
fat. Serve hot with rich wine sauce