The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-03-09
some USES FOR DRY BREAD

until all are well mixed and tender ana
serve very hot
This is a New England dish and will
prove a pleasant variety once in
while on the breakfast porridge or the
childrens supper bread and milk.
Drowned Milk Toast.
Cut your stale bread, crumb and
crust alike into neat small pieces, lay
it in an open pan in the oven and
brown it evenly. Don't scorch it, but
bring it to a good brown To a quart
Of milk made hot in a double boiler,
add two heaping teaspoonfuls of corn
starch, wet up with cold milk and a
half teaspoonful of butter. Salt to
taste, put in your Drowned bread and
cook altogether for five minutes, stir
ring steadily The bread will take up
a good deal of the sauce. This is
variation on the brewis, given above d,
Savoy Toast.
I For this you may use any well sea
soned gravy you have or, if you have
none, make it from stock or soup, or
canned soup. See that it is well sea.
soned and slightly thickened. Heat it
boiling hot, add salt and pepper to.
taste, make slices of toast and pour
the gravy over them. Set them in the
oven for five minutes and serve. This
will take the place Of regular meat
dish at breakfast, luncheon or supper.
Giblet Toast. 4
Cock the giblets of poultry tender,
take them from the stock in which
they boiled and chop them fine. Thick
en- the gravy with Drowned -four, add a
little onion juice, pepper and salt and
kitchen bouquet, return the chopped
giblets to the gravy and pour this on
slices of lightly buttered toast.
For another such dish as this you
can use remnants of cold meat of any
sort, of which there is not enough to
make a dish alone With gravy or
stock or meat extract you can thus
make an appetizing dish of apparently
useless leftover3. =,
Celery Toast.
Cook together outer stalks and roots
OF celery in little water, first cutting
them into small pieces, Take them from
the water and to half a sup of this
put cupful of good, rich milk Tbick.
en- 1t with a tablespoonful each of but.
ter and flour, salt and pepper to taste.
put the celery back into it and pour
all over buttered toast. Leave if in
the oven tire or four minutes before
once your ingenuity is started there
IS no end to the dishes you can COM
pass with toast as foundation. Fried
bread is also useful.
Fried Bread.
Cut bread half an inch tick, trim Off.
ne crust and fry lightly in butter OF.
God dripping. Serve minced meat upon.
or use it as garnish to dishes of
nince of any sort.
Croutons.
For this slice he bread half an inch
nick, using only the crumb, cut it into,
ice and either fry these in hot drip
ing or butter or brown them dry in
he oven, The dried crouton may be
.ept in jar for days and are to be
SEQ IN soup of almost any kind, veget-
bic or meat. They help out the sun
ly and add to it's food value as well
S to its taste. The fried croutons are
specially good for bean soup or for
Omato soup.
AS say, these are only a few of the
ses of stale bread, but they will show
le extravaganza of wasting even a
lice OF it. When you think of the
read crumbs which are needed for
tutfing poultry and veal for stuffed
tomatoes, cabbage and the
ke, for breading croquettes and cut
It's, for thickening certain compounds.
the stale bread used for puddings.
which there is goodly number.
.ncy your conscience will smite YOU
the recollection that you ever tossed
zen crust, much less a whole slice
the heel of a loaf into the garbage
IN.