The Washington herald., 1913-01-02
THERE ARE MANY WAYS
OF USING STALE BREAD
Ky LIDA AMEs WILLIS.

One should never throw away stale or
dry bread unless 1t be to feed the hungry
birds. II but a slice, II will add mucn
to the delicacy and lightness of your
omelet, crumbled lightly and sprinkieo
into the omelet just before 1t begins 10
set; or, mixed with a little soft butter or
crumbled cheese and spread over the
top of creamed fish, potatoes or scalioped
dishes and Drowned in the oven' II IN,
creases the value of such dishes anu
makes them more palatable. Never use
fresh bread for toast and expect to have
II good. A poor fire, or too moderate
heat. win harden your toast. and that Is
Objectionable. 49,
brown as a perfectly baked loaf of bread,
crisn outside. dry within, but very ten
der SO IL will quickly absorb any hquio
poured over II, whether hot or colo. Inc
slices should be rather thin; the crust
neatly trimmed of, and the bread toasted
either over live, clear Goals, or In not
oven, until an even, rich deep soioen
brown on both sides. II buttereu .oass
is desired. have the butter ready at MANU-
and spread lightly over the ho' oS
IL the butter Is taken from the re rel,
orator after toast is made 1t will chill IL
and it will not be so nice.
Nuns Toust.
Boil four or five eggs hard and slice
them rather thin. Chop half a spanish
o,I,r era Put two level tablespoons OF
hu,,o- On n saucepan, and when II Is buo-
hIi,, hot mt in the onion and let IL
cool~ n few minutes without browning
Stir in a teaspoon of hour, ana "heI
smooth add a cup of milk ana COR anu
stir until creamy and sinooth' lnen -
md Lot III.
season 70 taste with salt and pepper:
add a teaspoon of minced parsley ana
pour IL over slices of toast arranged on
a heated dish and serve at once.
EgE Milk Toast.
Put a quart of sweet milk In an iron
frying pan and place on the stove where
IL will heat. but not boil. Mean"hiie
toast to a fine brown slice or toast ior
each person. Butter nicely as soon as
toasted and place on a heated oish. four
hoiIing water over as many eggs as are
needed and let them remain in the water
until II cools. Mix together a teaspoon
of sugar. a tablespoon OF Hour, httie
grated nutmeg a pinch OF salt, ana
dash of pepper Mix with little OF the
heated milk until smooth, and then pour
into the larger quantity and str over
the fire until it boils. Place since OF
open an egg on each slice, and pour some
of the sauce around it and serve at
once.
Baked Toast.
Cut stale braed rather thin and toast
nicely Give each slice quick dip into
boiling sailed water. and then place IN
buttered baking dish. Fill the dish
nearly full and pour over it a quart OF
milk. in which you have dissolved a
heaping tablespoC nful of butter and tea
spoonful of salt. Set the baking dish
in a pan half full of hot water and set
in the oven Cover and bake for half
an. hour, then take of the cover and let
II brown. adding a little hot milk and
butter IL toast becomes too brown.
Apple Toast.
Peel. quarter. and slice apples into
a tablespoonful of butter. adding two
of water and two OF pow
dered sugar dredged over them until
done. Toss and stir them about while
cooking. Fry slices of bread in hot but
ter until yellow and crisp. Place them
on a platter AMI spread the apples about
them an inch thick and sprinkle granu-
lated sugar over them, and serve hot.
Tomato Toast.
Stew one quart of tomatoes. add a
pepper to taste. and bit of soda the
size of a pea. Stir well and then add a
cup of cream. Have ready on a heated
platter six or eight slices of toast. Pour
the tomato over the toast and serve hot.
Crumb Toast.
Put one tablespoonful of butter into a
pan: add a quart of bread crumbs, and
set the pan in the oven; add a quart of
sweet milk, salt and pepper to taste.
Let 1t come TO a boil and serve.
French Toast.
Put some sweet fresh lard in the fry
ing pan and heat Have ready some
slices of stale bread. Beat two eggs; add
three tablespoonfuls milk and cream and
a little sugar and cinnamon into the
mixture. and fry a nice brown in the hot
lard. Serve Immediately. Sprinkle with
sugar IL you like sweet toast.
Cheese Toast.
Mix well with the yolk of one egg; two
ounces grated cheese. two ounces bread
crumbs, and one and One-half ounces
butter. Add half a dessert spoonful of
made mustard and little salt and cay
enne. Cut slices of bread into circles and
toast a nice brown; cover each piece with
the cheese mixture, spread thickly, place
in the oven to heat through and brown
lightly, and serve at once.