Evening star., 1915-06-18
Uses for Stale Bread.

| used to advantage in bread tarts. Gut
| the bread 4 quarter OF an 1ncn tn'ch'
| and stamp 1t into circles with DIS
| cult cutter. Moisten these circles with
milk. but do not use enough milk
| to make them lose their shape. linen
spread over them some sort OF Jam
| or preserve, and place two circles TO-
| gether like a sandwich. Put them IN
a frying pan with a little butter. ana
saute them on both sides to delicate
| color. Sprinkle with powdered sugar
and serve very hot.
A fruit charlotte Is another e3cei-
lent dessert in which to utilize stale
bread. Cut the bread into slices ABOUT
quarter Of an inch thick. then ii'o
strips two inches wide. Butter moio'
clip the slices of bread with mel.so tso
bottom and sides Of the mold. sngntls
overlapping. FIJI the center WIN ap
pie sauce. seasoned with butter nv
sugar. and put a teaspoon OF apfiIos 80
jam In the center of this. Cover the the
top Of the mold with strips OF tne
bread and bake in a hot oven for thirty
minutes. The bread should be anoed
In color when done. Serve with a haru
sauce. Any stewed fruit may be useo
in making this dessert.
"A CAocSo fuuQ1uS.-AlIeTHdtC AoJ %
of slightly stale bread and grated
cheese. moistened with a custard made
of one pint of milk. two beaten eggs
and half teaspoon of salt, consti-
tutes an excellent luncheon dish. Ar
range the bread and cheese in a bak-
ing dish, pour the liquid over it. dot
the top layer of bread with small
pieces of butter. and bake for about
| twenty minutes. A quarter of tea
spoon of saleratus Chat is, bicarbonate
Of potash. which may be bought at
any chemistry is said to be valua-
BILE addition to cheese pudding. as 1t
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 little butter.
sprinkle them with grated cheese, q
little salt and dash OF cayenne.
Spread them on a tin plate and about
fifteen minutes before serving set them
in the oven to soften the cheese. Pot
ted meat and sardines often are used
to make the canape.
Bread pudding sounds exceedingly
commonplace, but here Is q recipe for
glorifed bread pudding that is a
veritable confection:
Two cups of milk. yolk OF two eggs,
one cup Of broken bread, white of one
egg, one tablespoon of sugar. half a
teaspoon Of vanilla and one saltspoon
of salt. Soak the bread in the milk
until softened: then beat it until
smooth and add the other ingredients,
except the white. of egg.
Turn into a pudding dish. place in
pan of hot water, bake in a slow oven
for fifteen to twenty minutes. Cover
the top with layer of jam. and
spread over that the whipped white OF
an egg; dust with powdered sugar and
set it in the oven for a moment to
brown Serve hot or cold. with
cream.
Flowers in tho House.
No feature OF household decoration
can do more to render a room attrac-
tive than the use Of flowers. But the
proper arrangement of flowers is an
art. demanding study. The Japanese
spend years in acquiring this art: but
the average person gives to the ar
rangement Of cut flowers no more
thought than is given to the most
unesthetic of household tasks.
In the first place. most people err
in the matter of vases. A vase should
be considered always in connection
with fowers-not as an object of art
should be used carefully: neutral tint,
green or glass vases are safest.
If you have vases Of very positive
shades, use them only for flowers with
which they will harmonize: Yellow
pottery. for example. is lovely II filled
with yellow flowers or with .combina-
tion OF blue and yellow flowers: Low
yellow or purple bowls filled with pan
sizes are a delight to the eye.
Do not hesitate to dispense with or
nate vases and substitute for them the
most inexpensive oz~fower holders. A
gray ginger Jar filled with dusty miller
and sweet alyssum Is a thing OF beauty;
the shimmering silver gray OF the
foliage and the white of the blossoms
harmonic perfectly with the soft gray
Jar On the other hand. the most ex-
pensive of vases. in itself beautiful.
may have its beauty nullihed by an in
harmonious arrangement Of flowers.
Chianti bottles. ginger Jars and gold
fish globes make excellent vases. They
are simple and good in their lines. and
furnish an attractive setting for al
most any flower.
Another common mistake in arrang-