The Wheeling intelligencer. [volume] (Wheeling, W. Va.) 1903-1961, 1914-05-27

cellent sometimes. hut less satisfactory
than breadcrumbs I'm other cases.
Mrs. Mary J. Lincoln. than whom
mere IL no better authority in the
fne details OF cookery. has said that
She prefers cracker crumbs for arti-
CIes which are 10 be sauted or Drowned
IN q little tat. but hat bread crumbs
are better for o which Is cooked I'm
deep fat.
To prepare crumbs for the home
kltcher gather all bits OF bread IN.
available for other uses. but discard
any that burned or moldy or under
done n heavy. The smaller the pieces
Snr more rand the drying process.
spread them on a shallow pan and
leave In the ga. oven while II il
cooling on or In the warming closet OF
7 roll. W.
Somo>imes > tin g. kept in tho
warming oven and bits OF bread put
N aS they come. Every few days. GER
,hlhiy once each week. roll and sift
this material
II is best to keep cake and bakinr
powder biscuit by themselves and TO
separate n white and whole wheat
or erdham bread. but occasional bits
may be blended Adjust one of tho
coarser plates in the meat chopped
and run the dry bread through II. or
= '"" ~ " III the UInfNHT with
me pestile. or pu- in n cloth sack
iron flour or sugar. TO save scatter
ing and holled with the rolling pin.
By whichever process. there will be
p mixture OF coarse and fine crumbs
as the result. This may be siffed 10
Weld two grades Of fine crumbs. IL
desired. by using two wire s~t-aincr-
OF different size mesh. The crumbs
remaining In the coarse sieve will pro
badly be all right for scaIlopcd dishes
" too coarse for that. reserve them for
surfing DO not try 70 roll again TO
make all fine. that would be a waste
Of time.
Many cooks follow the old f%ashionaI
plan OF soaking bread In water and
thcn squeezing 70 10 press out as much
water as possible. This is n low pro
cress ~ best and the result is often "A
dense pasty mess. 4 moro safisfac-
tory stuffiuE accordinE u. the modern
standards is secured by using coarse
dry crumbs which have been prepared
some days Beforehand. These are
combined with melted butter or bacon
or other fat. or Eat salt pork. or auet
chopped fine. I'm tho proportion OF
about N ounce o. fat for N cup OF
crumbs This may b. seasoned as
desired with ealt. pepper. herbs or
onions. 10 may DO loft dry and Crum-.
bly, 10 absorb moisture from n nah or
from meat that Or 20 b. boiled. or DO
may be moietorcd with oncfourth 10.
Cnc-haf cup 81 milk. water or stock
before u iG put ln the meat Eggs are.
often added. but are no' essential TN.
less the mixture ir 90 b. cooked en- n
mold instead Of in too meat. or b. 10.
be- shaped IN balls and cooked like
~crouuettcs Bread rruu ts md cheese.
held together with beaten orrs and n
very little milk make an excellent GRO
quctto
Buttercd crumps Tor lcaiiops arc.
prepared in tho same fashion. from
une or two ounces Of butter for each
cup ~ crumbs being used. arcordnF.
90 p richness 81 Tho material with
which fkoy are combined Oysters or
NcEcfr hina. Tor example. uiU bear more.
faf than salmon or cheese Whom
crumbs are stirred into melted fat
each Die ahsorhe some n daha OF.
butter arc put over mo ton ~ dish
e%prinklcd with crumbs 40 docs not
roach all ~ them alike. and tho eur
face browns l0ea evenly than when fhe.
butter i9 fret melted and mixed with.
all If le also better fo measure -ra
soning and stir 10 through the crumbs.