Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-03-01

Att ftOhts TcSeiIen'D
MO MATTER how careful a house
= wife may try to utilize all the
bread, some will accumulate and be-
come stale. The housewife will then
use some for bread pudding, some
for brown betty and some for bread
crumbs, and then finally admit that
she doesn't know just what to do
with the balance. Then again others
frankly admit that when there is an
accumulation Of stale bread, they
usually have such poor success with
their puddings that they feel it is
waste of time and material to make
them; thus they throw this stale
bread in the garbage.
Many attractive dishes, including
a cereal that the children just love
TO have for breakfast, can be made
from stale bread. First, place the
bread in a pan and place in cool
oven or over the range to dry. Now
place the medium knife on the food
chopper and put the well-dried stale
bread through the chopper. then sift
it through colander. This gives
you two kinds of crumbs: the fine
and the coarse.
Use the fine for coating foods to
be fried and in au gratin dishes;
the coarse may be served for
breakfast cereal, using either hot
or cold milk. Serve hot milk for
the children. Here are some other
uses for crumbs:
Fruit Pudding
One cupfm Of noldsses.
Place in bowl and add
One cupfm of sour milk,
One egg,
One tedspoonfM of baking sodc,
Fipe tdblespoonfuls Of shortening,
One tedspoonJM Of cinnamon,
One-half teaspoonfd of aHspice,
Four tablespoonfuls of cocoa,
One and one-haf cupfuls Of coarse
bread crumbs,
One and one-half cupfuls OF ,Uheat
Four,
One-hnlf cupfm of seeded rdisins,
Ttvo teaspoonfuls of baking pooc-
der.
Mix in the order given, beating
hard. Pour in well-greased and
Toured mold. Boil or steam for two
hours and then serve with vanilla
or cream sauce.
Crumb Cake
One egg,
One-half cupfM of strip,
One-half cupfM of sugar,
Four tablespoonfuIs of shortening,
Thyee-quarters cupfui of 1Cater or
milk,
One and one-hoIf cupfuls of -four,
One and one-hag cupfuls of bread
crumbs,
Four tdbLespoontpls Of cocoa,
One-half cupfuL of seeded rdisins,
One teaspoonfM of cinnamon,
One-half teaspoonful of aLlspice,
One-quarter teaspoonfm of nut
meg,
Place in a bowl in the order given
and beat to thoroughly mix. Bake
, in creased and Toured pan for
forty-five minutes in a moderate
oven.
. Congress Pie
Line an oblong cheesecake pan
with plain pastry and then prepare
filling of
One cupful of si,7,p,
One-hal eupfW of broVn sugar,
Three-quarters cupfM Of mater,
One egg,
Three tdblespoonfuIs Of shorten
ing,
Tpo and one-haIf cuptuls of bread
crumbs,
Three-quarters cUpfM Of wheat
four,
TVo teaspoonfuls Of baking poC-
der,
Tco teaspoonfuls Of cinnamon,
One tedspoonfm of nutmeg,
Three-quarters teospoonful of all
spice,
One cupful Of seeded raisins.
Beat to mix and then pour into
prepared pan. Bake in a moderate
oven for forty-fve minutes. Cool
and then spread with water icing.
Cut into two-inch squares for serv-
ing.
Water Icing
Juice of o,,e-hab orange,
Tyo teaspoonfuls of melted but
ter,
xxx sugar. ~
Use enough sugar to spread the
mixture. Beat hard for two minutes
and then cover top Of icing with
cocoanut.
Bread Custard Pudding
Pour one cupful of boiling water
cve- two cupfuls Of coarse bread
crumbs. Stand aside for one hour.
Now add
One cupfal Of cocoonat,
Two.thirds citpful Of broOn sugar,