The Bottineau courant. (Bottineau, Bottineau County, N.D.) 1895-1929, 1915-07-30
FeMIRlNE CHATTER.
Uses For Stale Broad Which Ar
Somewhat Novel.

usss For Stale erssd Which Ar
Somewhat Novel.
Bread that il not very stale can be
used to advantage in bread tarts. Cut
the bread a quarter Of an inch thick
anG stamp 1t into circles with q bis
cult cutter. MOisten these circles with
milk, but do not use enough milk to
make them lose their shape. Then
spread over them some sort Of jam or
preserve and place two circles tOgeth-
cr like a sandwich. Put them in q
frying pan with Il little butter, and
saute them On both sides to a delicate
color. Sprinkle with powdered sugar
and serve very hot.
A fruit charlotte Is another excellent
dessert in which to utilize stale bread.
Cut the bread into slices about q quar-
ter OF an inch thick, then into strips
two inches wide. Butter a mold, Gill,
the slices Of bread with melted but
ter and arrange them around the bot
tom and sides Of the mold, slightly
overlapping. Fill the center with ap
pie sauce eaSOncu with butter anu
sugar and put Il t~easIOonful Of apricot
jam III the center OF this. Cover the
top Of the mold with strips Of the
bread and bake In a hot ven for thirty
minutes. The bread should be amber
in color when done. Serve with u hard
sauce. Any stewed fruit may be used
III making this dessert.
A Cheese Pudding.-Alternate layers
Of slightly stale bread and grated
cheese, mOistened with u custard made
OF n pint Of milk, two beaten eggs
and half Il ~teaspOonful Of salt consti-
tute an excellent luncheon dish. Ar
range the bread and cheese in q bak-
ing dish, pour the liquid over them, dot
the top layer Of bread with small pieces
Of butter and bake for about twenty
minutes. A quarter OF a teaspoonful
Of s~aleratus-that is, bicarbonate Of
soda, which may be bought at any
chemist's-is said to be a valuable ad-
dition to cheese pudding, as it aids In
digesting the cheese by making easier
the solution Of the casein.
The canape is a luncheon dish made
chiefly of leftover bread.
Cut bread into slices half an inch
thick, stamp into circles with q bis
cult cutter or trim into triangles or
strips. Saute these in a little butter,
sprinkle them with grated cheese, a
little salt and a dash Of cayenne.
Spread them ON a tin plate, and about
fifteen minutes before serving set them
In the over to soften the cheese. Pot
ted meat and sardines often are used
to make the canape.
Bread pudding sounds exceedingly
commonplace, but here Is a recipe for
a glorifed bread pudding that is a
veritable CONNECTION and is not very
difficult to make.
Two cupfuls of milk, yolks Of two
eggs, one cupful Of broken bread, white
Of n egg, tablespoonful Of sugar,
half a teaspoonful Of vanilla and one
tablespoonful Of salt. Soak the bread
in the milk until %softened; then beat
it until smooth and add the other in
gradients except the white Of egg.
Turn into a pudding dish, place in a
pan Of hot water, bake in a slow oven
for fifteen to twenty minutes. Cover
the top with a layer Of jam and spread
over that the whipped white of an egg.
Dust with Powdered sugar and set it
In the over for a moment to brown.
Serve the pudding either hot or cold
with crcam.