The Waxahachie daily light. [volume] (Waxahachie, Tex.) 1894-current, 1917-05-03
Stale Bread And
How To Use 1t

WASHINGTON. p. G., May b.
Bread i one Of the items most CONF
monty wasted In many American
households. say the specialists OF
the II. s. Department OF Agriculture,
This waste ii probably due TO the
fact that many housekeepers do not
think OF bread ais costing much and
are careless about its use or do not
know what to do with the odds and
ends frequently found in the bread
box.
Good, fresh bread has spongy
texture which ia time disappears.
leaving the bread dry and crunbly,
the moisture gradually passing out
through the crust. Bread little too
stale TO be appetizing, but not vet
hard, may be freshened by putting
lit into the oven for few minutes.
The heat seems to drive the moisture
from the crust back into the center
OF the loaf, making the crust more
crisp and the crumb little more
spongy. Some housekeepers moisten
the surface OF the bread and some
times cover ii before putting ii into
the oven, but others think that mois-
tening Injuries the texture Of the
crust without improving the crumb.
Rolls or biscuits which have a
greater surface in proportion to their
sire, dry out more rapidly than loaves
OF bread. 1t Is good planning, there
fore, not to provide more than will
be used at a meal or at least q day
after baking. For similar reasons,
bread stays fresh longer In the loaf
than after it is sliced. No more than
will be needed should be cut for any
one meal and one loaf should be used
up before the next is cut into. When
the bread needs freshening it is a
good plan to cut the required slices
and put them into the oven for a few
minutes just before serving.
Toast
Toast is another form In which
partly stale bread can be made at
tractive. In many families il is
served only for breakfast. luncheon
or supper, but the custom whica
many high grade restaurants have
adopted or serving thin, crisp, hot
toast with the more substantial meals
might we'll be followed ar home.
Such dishes as chopped meat with
gravy. creamed chicken or fish,
poached eggs, melted cheese, cooked
asparagus, Swiss chard, baked to-
matoes, etc. are served very com
monty on toast Cream or milk
THAT is, toast with cream sauce
or milk gravy, perhaps favored with
d very little chippd beef, salt fish,
or other savory), may be used as the
main dish at breakfast, luncheon or
supper. Slices of toast may also be
dipped In water or milk and beaten
egg, and lightly Drowned On a hot
creased pan. The recipe fer this
dish, which is called by various
names. is given in the appended re-
cipes under the heading, Egg
Toast" 1t may be used at breakfast,
and has the advantage of making the
eggs go further than if used in
separate dish, or it may be served
with cinnamon and sugar, syrup or
and sweet sauce for dessert
As Breakfast Food
Another good way OF using stale
bread or OF treating bread 50 that
It shall not become stale. IL TO put
tie pieces in the warming oven or
90 the back OF the stove and leave
them until they are crisp aud deli
cate brown throughout. This is Of
ten called twice-bak bread and is
very popular with children and also
with grown-ups who like its crunch
mess and the flavor which comes
with the slight browning. The rusks
which used to be commonly served
like breakfast cereals in some parts
81 the country we're made by crush
ng such twice baked bread with a
rollingpin.
Crumbs Valuable in Cookery
There is nothing new in the idea
Of using bread crumbs in cookery
and most housekeepers are in the
habit of having some on hand for
use in scaIloped dishes, stuffing for
meat. buildings, etc. Few realize,
however. how much more generally
they might be utilized. Many COM
merelal bakers use bread crumbs 70
some extent as a substitute for the
flour In many sorts OF cakes, cookies,
puddings. etc. Crumbs may also be
used instead of flour and starch for
soups and sauces.
Any bits OF bread which can not
be eaten on the table should be saved
and crushed for use in cooking. Some