Norwich bulletin., 1913-08-02

Sisters of the Social Corner: Did you ever realize that the amount of bread wasted, or thrown away, is greater than any other article of food? If you will stop a minute and think am sure you will agree with me that it Is fact. This is unnecessary and may be thought.
 Always make bread so good that it can be eaten and reliShed. Do not bake until the last is nearly gone, and use the old before cutting into the new loaf. Bake often and in quantities pro- portioned to your family, especially in hot damp weather.
 Cut less than will be used rather than more. or serve from the loaf at the table. If any slices should be left over, wrap them in paraffine paper or put them in a covered dish instead of tossing them into the bread box. If they are not to be used for toast be sure that they are eaten at the next meal
 Bread that is sour. or so poor that it cannot be eaten in its first state is not worth wasting time or other ma teria1s over in the endeavor to make it palatable in some other form. Better throw it out at once and be moro careful next time.
 . Put all the crumbs made when cut ting bread and those left on the bread
 
 any crusts, into pan and keep 1t in the hot closet or moderate oven until thoroughly dried and crisp. Do not brown them, merely let them dry. Roll and s1ft the crumbs and put them into a glass jar. These crumbs will not mould, but will smell musty after a time; so use them as soon as possible. These crumbs are nice soaked in milk as a substitute for crackers or bread. They may be used for anything which is to be dipped in egg and crumbs and fried-cutlets, croquettes, fish, etc. Dried crumbs absorb a great deal of milk, so cannot be used for griddle cakes, bread Buddings or escalloped dishes.
 Bread crumbs that have not been dried should be used immediately and are suitable for stufhng meat, fish or poultry, for bread sauce, bread griddle cakes bread buildings and wherever bread is to be used as thickening material.
 Whole slices may be dipped in beaten egg and milk Gone egg to one cup and four slices) and Drowned, in hot butter. and served as egg toast, or with a sweet sauce for dessert. Other slices may be toasted and used as dry. water, milk. or cream toast; or they may be served as a, basis for poached eggs, asparagus, minced meat, fricas sees, etc
 Rolls biscuit and unbroken slices of stale bread are much improved by steaming. Arrange them in the mid dle of a large covered steamer Gone having holes all over the bottom and that fits tightly over a kettle of boiling water), cover and steam until heated through. about five minutes. Spread each slice with butter, lay them on a napkin and serve at once, or make a white sauce as for toast and pour over the hot bread.
 Cut stale bread into slices and toast nicely. Serve immediately dry, or spread with butter, or dipped in hot salted water and then buttered all over, or dipped in hot milk and butter boiled together, or dipped in hot milk and served with thickened milk or cream made as for white sauce.
 By using the following recipe no one need fail to have good sweet bread:
 Good Sweet Bread-Two quarts of flour, one-half cake of F1eischmanns S yeast one tablespoon sugar, one quart of milk Cor milk and water) and a tablespoon of butter. If the milk is scalded let it cool until lukewarm be- fore using. Mix to rather a stiff dough, beat 10 or 15 minutes, dust with flour and set to rise in a warm place over night The first thing in the morning knead, rise and bake. This will make three Ioaves of bread or two loaves and a pan of rolls or biscuit.
 GRANDMA.
 Norwich