Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1912-05-10

Crumbs dried and buttered and sifted
and set aside until the hour OF need
prove crumbs of comfort when the din
ter hour approaches. Neither flour or
cracker dust answers so well for pat
ting croquettes and small cuts, for the
crumbs absorb the frying material and
make n more impervious coating.
SO much do the lowly crumbs contrib
ute TO the elements of good living
through good cooking, that they are
prepared and boxed for the trade In
some OF the larger bakeries, but the
thrifty housewife has no need for the
commercial article; she saves the ends
of the sloaves aud leftover slices ana
buffers them lightly, and when enough
ave accumulated places a full pan be-
meath the broiler burner of the range
to dry thoroughly. Then they are rolled
and sifted and placed In uncovered jars
for later use.
Tho finest ones are for breading pur-
poses, the coarser for thickening and for
escalloping and the coarsest OF all are
made into buildings and those other
i numberless dishes that have the true
homemade taste.
A tomato stew becomes n rich, tempt
ing dish when the crumbs are added IN
stead of being a watery, iayorless, soup
like food.
Try making It this way; Heat a can of
drained tomatoes In a porcelain pan and
season with salt and peppe and CHINA
mon and a little cloves. When bubbling
hot add n pinch Of soda TO neutraiize
the acids. Then put in two tablespoons
of butter and n cup of bread crumbs
Sweeten slightly and serve very hot, or
the tomatoes may be drained and escal-
loped in a baking dish and crowned
quickly.
Bread Crumb Fritters-Two cups OF
crumbs soaked In sweet milk or in but
termilk until soft, one cup of sifted Hour
containing salt to season and baking
powder to leayen If sweet milk Is used.
If buttermilk Is used the baking powder
is omitted and a teaspoon of soda mixed
with the cup Of milk. Beat all this until
II foams and then bake on a well CREASED
grlddle and serve very quickly Will rich
| syrup.
When a large quantity of bread Is on
hand it may be made into light biscuit.
They are best when made with soda ana
sour milk, but the last Is often a scarce
article, so baking powder may be used.
Soak the crumbs In milk until soft and
entirely free from Jumps. Beat In n half
teaspoon Of salt and one teaspoon of
sugar to every cup of crumbs and add n
tablespoon of shortening. Sift enough
/ -four to make the batter consistent and
add the baking powder, in the usual pro-
portion, TO the flour. Mix all together.
These will look like any light biscuit,
but win be fuller Favored and finer
grained than usual. This may also be
baked In a loaf shape.
Stale bread makes the best toast. If
IL is not hard and beneath the broiler
burner Of the gas stove Is the best place
to make It.
Butter it as soon az done and send
In TO the table at once. If milk toast
Is wnnted pile the made toast on II hot
platter and prepare the milk by bringing
il TO the boiling point and adding a tea.
spoon of dissolved cornstarch to every
mart and n tablespoon of butter and n
little salt Stir until 1t begins to thickeh
and serve In II pitcher. Never pour II
over The toast, for This makes a soggy,
UNPLEASANT mass fitted only for n tooth
loss great grandfather,
Brown Betty Is n ~fayorite with the chill
dren and / have never seen an elder per
son preparing IL who did not put in an
EXTRA slice. IF It. should he wanted and
II alyays was, but not always by the chill
dren. Butter the slices Of bread and
spread with syrup or sprinkle with sugar
and season with a grating OF nutmeg.
put I'm the oven until hot and brown and
crisp and serve with a Drumming glass of
milk.
Even Mrs. Taft saves the crumbs and
here Is her recipe for stutiing for fowls:
'0Three cups Of coarse bread crumbs.
crisped slightly IN the oven; mix with a
cup Of butter and when this melts add