The Barre daily times. (Barre, Vt.) 1897-1959, 1917-06-25

bread Drowned a little in very slow
oven and crushed fine to be used in
scalloped dishes, for the coating of cro-
quotes or other fried foods or where
ever crusty fine crumb is needed. To
prevent their growing musty, crumbs
should be kept in dry alright con-
tanners. Fruit jars are often convenient
for the purpose.
How to Utilize Quick Breads.
Yeast made bread is by no means the
only bread that can be utilized in some
of the ways suggested. The quick
breads raised by baking powder, soda,
and sour milk or other acid etc, dry
out more quickly than the yeast bread,
probably because the water is not SO
thoroughly incorporated with the flour
during the making. These breads can
not be freshened simply by putting in
the oven like yeast-raised bread. Quick
biscuit, however, make delicious toast,
which is very convenient for serving
under meats, eggs, etc. The crumbs
made from them may also be used in
other breads cakes and buildings, as
may also corn bread and cake crumbs
wherever their flavor is not obiectiona
BILE. Boston brown bread toasted and
served with cream sauce is a delicious
dish for supper or breakfast. Toasted
rye bread is also good. Crackers, which
are practically dried bread baked in diff
ferent shapes, and which may lose
their crispness if kept exposed when
the air is moist, can be freshened or
made crisp by putting into the oven.
The crumbs made from them serve many
of the purposes of dried bread crumbs.
A number of recipes for using leftover
bread follow:
Stale Bread Recipes.
Vegetable Soup Thickened with Bread
quart of skim milk, one
cup bread crumbs, or two large slices
stale bread, salt, small amount spinach
or out leaves lettuce mot more than
four ounces, one small sliced onion.
Cut the vegetables into small pieces and
cook with bread crumbs in the
milk in a double boiler, as in a school
lunch ROOM for example, put the vegeta
bles through a meat chopper. In this
sase slices of bread may be ground with
the vegetables in order to absorb the
Juice.
Pancakes-0ne cup of crumbs, two
ind one-quarter cups of skim milk, one
of sugar, one teaspoon of
melted fat, one egg. Soak crumbs IN
milk for three fourth of an hour. Then
i'd other ingredients and cook on a
lot griddle, like ordinary pancakes. If
our milk is used, substitute one-half
easpoon baking soda for the four tea
poems baking powder.
Gingerbread-On cup of molasses,
ne-half cup of boiling water, one and
ne-half cup of fine bread crumbs, two
birds cup of -four, one teaspoon of bak
ng soda, one and one-half teaspoons of
niger, one-half teaspoon of salt, four
of meltfd lard or other fat.
nd water to molasses and combine with
he dry ingredients mixed together, then
id fat, and beat Bake for about TWEEN
vi five minutes in a hot oven.
Indian Pudding Made With Crumbs
me cup of fine crumbs, one quart of
kim milk, one-third cup of sugar, one
uarter cup of molasses, two tablespoons
{ melted butter or other fat, one-quar-
ar of teaspoon of cloves, one-quarter
{ teaspoon cinnamon. Scald the crumbs
milk; add the other ingredients; and
AXE one and one-half hours in slow
ven. This pudding may be made with
ny kind of bread crumbs, but it fur
shes an especially good means of using
p stale corn bread.
Egg Toast-Six slices of bread, one
yg, one cup milk, skim milk, or water.
lie -quarter teaspoon of salt. Beat the
e, and add tile liquid and salt. Let
lie bread soak in the mixture until
lightly soft. Then fry to light brown
, a hot, well-greased pan or griddle.
ore eggs may be used if available
ish World.
Dorothy Dexter.