The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-03-09
~ chrIstIne Terhune HerrIek.

BY Christine Terhune Herrck.
! never see a half loaf of bread,
pile Of crusts or broken slices or rolls
and biscuit thrown into a garbage pail
and ! see such remnants often out
side the area doors of comfortable
looking houses-but what l marvel at
! the wGstefulness of the cooks who con-
/ signed them to destruction. There are
so many ways in which leftover bread
may be maze to hep economy
Most Of us know certain obvious
methods We save cry bread to use
for crumbs, drying broken pieces in
the oven and crushing them with the
rolling pin when the pieces are crisp,
slowing the crumbs in glass Jars to
have ready for service We keep the
stale bread in loaves for toast and for
bread puddings. How much more do
We achieve than this? How many
! dishes have we in our repertory in
which stale bread can be used for
foundation?
The following are a few of them. If
any housekeepers have other recipes
for the same sort of thing l would be
glad to hear from them.
Baked Milk Toast.
Trim the crust from slices of bread
cut of medium thickness, toast the
bread lightly on both sides, and then
butter it thinly. Lay the slices in the
pudding dish in which you wish to
serve it, sprinkling each slice with
little salt and pour over all as much
milk as the dish will hold. If you are
in a hurry for the dish you can heat
the milk before using it, but if not the
cold milk will answer. Cover the dish,
set it on the oven and bake for twenty
minutes, uncover in and brown lightly
! on top. Serve In the dish in which it
was cooked. This is a very different
thing from the item usually known as
milk toast and will win popularity from
all who are once lucky enough to eat
it. If you can use rich unskimmed milk
" NNN q libtlC VI Sdlll Inc ulSu Will be
so much the better.
Tomato Toast.
Prepare the toast as directed in the
preceding recipe, but lay it in a shall
low dish or on deep platter. Rub a
pint of stewed tomatoes, either fresh
Of canned, through a colander, season
with pepper and salt and enough sugar
to do away with the acidity of the to-
mota, put it over the fire to heat and E
when it is smoking hot stir in a ump T
of butter the size of an egg. In an s
other saucepan heat a cup of milk,
it with a teaspoonful each of i
hour and butter, put in a tiny pinch r
OF soda, mix with the tomato Just be- +
lore the dish is needed, turn both over
the toast, cover it and let it stand
three minutes before serving.
This is very good dish to serve
with cold meat at luncheon or at sim. 8
per- Il
Baked Bread and Cheese.
Slice stale bread half an inch thick
and lay it in a pudding dish with alter.
late layers of cheese sliced quite thin. u
each slice with a little salt. d
when the dish is full, making cheese p
he top stratum, pour in milk slowly, u
30 that the bread will soak it all up. X
The milk should cover the bread and u
nearly fill the dish. Cover this and let a
bake for half and hour, uncover it p
md brown The bread will puff up al
md the dish should look as good as it e'
astes. tc
don't know better, cheaper or
more nutritious dish for a cold days ui
unch or supper. tn
Cheese Toast. 81
Mix cup of grated or shaved dairy bl
heese with tablespoonful of butter, st
very little made mustard, a still small eg
er quantity of red pepper, salt to lii
aste and spread it on buttered toast lie
cry lightly toasted; put the slices on of
pan in the oven and leave there un- of
i the cheese melts and runs down on ia
ne sues OF the toast Serve hot at
Cheese Patties. ev
For this you will need a loaf of or
tale bread. cut it in slices a full inch ca
lick, trim off the crust and cut the
read into rounds with a large biscuit
utter. Cut each round nearly through
nd scoop out the crumbs from the ce
n 10 CT a. a.,
lade in the oven-a cool oven--to dry fic
nd crisp, while you make a mixture pr
a cup of grated cheese mixed with an
much bread crumbs-that scooped in
ON the rounds will answer-a cup
milk, a tablespoonful of butter and en-
1T and pepper to taste. Put all over tel
% fire in double boiler and cook tn,
It'll the cheese is melted and all the to
gradients are we'll hlendad. etir In