The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1917-05-22
HOUSEHOLD HINTS
Stale Bread Recipes.

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 seal
Hoped dishes. stuffing for meat. pud
dings, etc. Few realize, however. how
much more generally they might be
utilized. Many commercial bakers use
bread crumbs TO some extent as sub
stitute for the flour in many sorts OF
cakes, cookies, buildings, etc. Crumbs
may also be used instead of flour and
starch for thickening soups and
sauces.
Any bits of bread which can not be
eaten on the table should be saved
and crumbed for use in cooking. Some
housekeeperS keep two kinds on hand,
one, stale crumbs made chiefly from
the inside of the loaf and suitable for
use in place of flour. and dried crumbs
made from any part of the bread
Drowned little in a very slow oven
and crushed fine to be used in seal
loped dishes, for the coating of cro-
quotes or other foods or wherever "a
crusty, fine crumb is needed. To pre-
vent their growing musty, crumbs
should be kept in dry. air-tight con-
tanners. Fruit jars are often conven-
lent for the purpose.
Pancakes.-One cup crumbs. two
and one-quarter cups skim milk, one
half cup flour. four teaspoons baking
spoon sugar. one teaspoon melted fat,
one egg.
Soak crumbs in milk for three-uuar-
tiers of an hour. Then add other in
gradients and cook on hot griddle
like ordinary pancakes. If sour milk
is used substitute one-half teaspoon
full baking soda for the four teaspoon
fuls baking powder.
The Table.
cup each of raisins and graduated
sugar, one-half cup lard, one and one
half cups water, two teaspoons CHINA
mon, one teaspoon each nutmeg and
cloves, pinch of salt. Let this come
to boil for five minutes; when cool
add one teaspoon baking soda dis
solved in a little warm water, then
add two cups flour with one teaspoon
baking powder. Bake in layer tins
When cool, ice with this icing: Two
tablespoons cold water, one teaspoon
cocoa, enough powdered sugar to
spread.
Lemon Butter-Juice and grated
rind of two lemons; add four eggs and
one cup sugar. Beat thoroughly, then
add butter size of egg and one table,
spoon cold water. Boil until K thick
ems.
Peanut Butter Pinwheels-Sift
then measure, two cups flour. Sift
again with one-half teaspoon salt and
into this two tablespoons Shortening
ana mix into dough stiff enough to
roll with milk about three-fourths OF
a cup milk will be needed). Roll out
lightly into a strip one-haIf Inch thick
spread with very thin layer of softened
peanut butter, roll up like a jelly roll
and cut in one-half inch slices. PM
them on a buttered cooky sheet or
Dlscult tin so they will not touch
BAKE In hot oven twenty minutes.
Cheese Pudding.
making bread and cheese nus
oing use one-half cup of grated
cheese, ore-half cup OF bread crurr,hs
one tablespoon of butter, one Gun ~
mix one teaspoon of prepared mus.
tard' dash of pepper and milk Ro,,
the milk and pour it over the bresJ
Crumbs, cover and allow il to stand
on the stove for fifteen minutes. Tber
ADD cheese, butter and seasoning and
pour into a buttered baking dish
BAKE To- fifteen minutes i'm ~,
oven and serve at once. nut