Free trader-journal. (Ottawa, Ill.) 1916-1920, 1918-06-11
aiI-tight containers. Fruit Jars are
often convenient for the purpose.

often convenient for the purpose.
Yeastmade bread is ny 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 thoroly incorporated with the
flour during the making. These breads
cannot be freshcned simply by putting
in the oven like yeastrlised bread.
Quick biscuit. however, made 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 PUG.
dings, as may also corn bread and cake
crumbs wherever their flavor is moi
Objectionable. Boston brown bread
toasted and served with cream
sauce is delicious dish for supper
or breakfast. Toasted rye breaI is
also good Crackers, which are prac.
tioally dried bread baked in differ.
ent shapes, and which may lose their
Crispness If kept exposed when the air
is moist, can be freshened or made
crisp by putting into ,he oven. The
crumbs made from them serve many
OF the purposes of dried bread
crumbs. A number of recipes for US
ing leftover bread follow:
VEGETABLE SOUP THlCkENED
WITH BREAD CRUMBS--One quart
skimmilk; one cup bread crumbs, or
two large slices stale bread: salt,
small amount spinach or outer leaves
lettuce mot more than four ounces);
enc small slice onion.
Cut the vegetables into small pieces
and cook with the bread crumbs in
the milk in double boiler. If large
quantity is being prepared. as in d
school lunch room. tor example, put
the vegetables thru meat chopper
In this case slices of bread may be
ground with the vegetables in order
TO absorb the juice.
PANCAkES-On cup crumbs, two
anu une-quarter cups shimmilk, half
cup flour, tour teaspoons baking pow
der, one teaspoon salt, one teaspoon
sugar one teaspoon melted fat, one
egg.
coax crumbs in milk for three
fourths hour. Then add otner lnsre-
dients and cook on hot stiddle like
ordinary pancakes. II sour milk is
used, substitute One-halt teaspoon
baking soda for the four teaspoons
baking powder.
NEUTRALITY-SUSPICIOUS. cup molas'
Gcs; halt cup boiling watel, one apd
one-third cups fine Llead crumbs,
twothlds cup flour; one teaspoon
baking soda, one and one half tea
spoons ginger; half teaspoon salt,
four teaspoons melted lard, or other
lat.
add water to .molaFses and com
bine with the dry ingredients mixed
together, then add lat, and beat.
Bake iol about twenty-five minutes III
a hot oven.
INDIAN PUDDING MADE WITH
Chu MBS cup ilne crumbs, one
quart skimmilk; third cup sugar; two
tablespoons melted butter, or other
fat; quarter cup moasses. quarter
teaspoon ginger; quarter teaspoon
cloves, quarter teaspoon CINNAMON.
Scald the crumbs N milk; add the
other ingredients. ana bake one AMI
onehalf hours in SLOW oven. This
pudding may be made with any kind
of bread crumbs. but 1t furnishes ali
especially good means of using w
stale corn bread.
EGG TOAST-Six slices bread; one
egg, one cup milk. skimmilk or wa
ter. quarter teaspoon salt.
Beat the egg and add the liquid
and salt. Let the bread soak in the
mixture until slightly soft Then IT.!
to a light brown on hot. well
creased pan or griddle. More eggs
may be used If available.
Wayside Wisdom.