The Barre daily times. (Barre, Vt.) 1897-1959, 1917-06-25
Topics of the
Home and
Household.

Ill I1OuSCIlClU.
Bags OF mosquito netting for pieces
will find real want in the sewing room,
as one can see at glance whether the
particular bundle of pieces needed is
contained in the bag.
An easy way to fill preserve jars is
to use gravy-boat. The handle makes
it easy to dip into the boiling kettle
of fruit, and the long neck fits into
either quart or pint jars and prevents
any spilling of the juice.
Use Up Stale Bread.
Bread is one of the items most com
monty wasted in many American house
holds, say the specialists of the United
States department of agriculture. This
waste is probably due to the fact that
many housekeepers do not think of
bread 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 tex
ture, which in time disappears, leaving
the bread dry and GRUMPY, the moisture
gradually passing out through the crust.
Bread little too stale to be appetizing,
but not yet hard, may be freshened by
putting it into the oven for few min
utes. The heat seems to drive the moist
ure 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 sometimes cover it
before putting it into the oven, but 9th
ers think that moistening Injuries the
texture of the crust without improving
the crumb.
Rolls or biscuits which have great
er surface in proportion to their size
dry out more rapidly than loaves of
bread 1t is good planning therefore, |
not to provide more than will be used |
at meal or at least day after bak-
ing. For similar reasons, bread stays |
fresh longer in the loaf than after it |
is sliced. No more than will be need
ed 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 good plan to cut the
required slices and put them into the
oven for few minutes just before serv-
ing.
Toast
Toast is another form in which part
~ stale bread can be made attractive.
In many families it is served only for
breakfast, luncheon, or supper, but the
custom which many high grade restau
rants have adopted OF serving thin,
,risp, hot toast with the more substan
tial meals might well be followed at
nome. Such dishes as chopped meat
with gravy, creamed chicken or fish,
Doached eggs melted cheese, cooked
asparagus, swiss chard, baked toma
.oes, etc, are served very commonly
IN toast. Cream or milk toast THAT is,
cast with cream sauce or milk gravy,
perhaps favored with very little
hipped beef, salt fish, or other savoryl
nay be used as the main dish at break
asst, luncheon, or supper. Slices of
cast may be dipped in water or milk I
nd beaten egg and lightly Drowned on
hot CREASED pan. The recipe for this
ish, which is called by various names,
> given in the appended recipes under
he heading egg toast" 1t may be
sed at breakfast, and has the advan-
age of making the eggs ego further"
han if used in a separate dish or it q
nay be served with cinnamon and SUI I
ar, strip, or any sweet sauce for des- I
ert. I
As a Breakfast Food
Another good way of using stale
- 10 . :
hall not become stale is to put the
ieces in the warming oven or on the
aek of the stove and leave them IN
] they are crisp and delicate brown
This is often called =
vice baked bread and is very popular .
it'll children and also with grownups,
no like its "crunchiness" and the fla
Or which comes with the slight brown. !,
x. The rusks, which used to be com :
only served like breakfast cereals in :
me parts of the country, were made q
it'll a rolling pin. :
Crumbs Valuable in Cookery. n
There is nothing new in the idea 81
using bread crumbs in cookery, and a
ost housekeepers are in the habit of Of
wing some on hand for use in seal t.
ped dishes, stuffing for meat, pud- o.
ngs, etc. Few realize, however, how in
ueh more generally they might be b.
ilized. Many commercial bakers use o.
cad crumbs to some extent as a sub al
itute for flour in many sorts of cakes, nj
okies, puddings, etc. Crumbs may VI
so be used instead of -four and starch
r thickening soups and sauces. &c
Any bits of bread which cannot be OF
ten on the table should be saved and eg
lmbed for use in cooking Some tn
usekeepers keep two kinds on hand 81
e, stale crumbs made chiefly from or
e inside of the loaf and suitable for NJ
e in the place of -four; and dried lr
lmbs made from any part of the