Perth Amboy evening news., 1921-10-19
Kitchen Hints
Tempting Menus

Stale bread should not be regard
ed as something to be thrown into
the garbage. There are lots of
things to do with it that are very
much worth while. Slices of bread
left from a meal may be dried in a
slow oven and put through the fine
knife of the food chopper and stored
for further use. Or the bread may
be wrapped in a cloth and put in
the bread box ready for the morn
ing toast.
Instead of the ordinary buttered
toast try French toast.
French Toast.
Eight slices bread cut about n
inch thick. l egg. u teaspoon salt,
- teaspoon pepper. q cup milk.
Beat egg. milk, salt and pepper.
Dip each slice of bread in this mix
ture and fry in half butter and half
lard as soon as dipped. Do not let
the bread stand in the egg mixture.
Brown bread first on one side and
then on the other. Serve with strip.
Luncheon Dish
Cover the bottom of a buttered
baking dish with slices of stale
bread. Sprinkle with grated or
chopped cheese, add a dash of mus
tard, season with salt and paprika.
Add another layer of bread, cover
with cheese and s Pour over
milk and let stand until the bread
absorbs all the milk. II the bread
Is not soft add more milk and let
stand until absorbed. Cover with
coarse crumbs, dot with bits of but
ter and bake in a moderate oven
until the crumbs are brown and the
cheese is melted through the bread.
Another way to do this is to crumble
the bread and add an egg.
Two cups coarse stale bread
crumbs, / egg, 1 teaspoon salt, 1-16
teaspoon mustard, u teaspoon pap
rika. 2 cups milk. 1 cup chopped
cheese.
Let bread stand in milk for half
an hour. Add egg well beaten, salt
and paprika and mustard and
cheese. Beat we'll. Turn into a but
tered baking dish and bake in a
moderate oven till firm to the touch.
Bread and jam Fritters.
Eeight slices of stale bread. but
ter. jam.
FRYING BATTER: One cup flour
I tablespoon melted butter. l ia
blespoon cream, 2 eggs, " teaspoon
salt. 4 tablespoons warm water.
The bread should be cut about u
lnCn tllck. Mdht
spreading half the slices with but
ter and jam and covering with re-
naming slices of bread. Cut the
sandwiches in neat squares or tri-
angles, depending OIL the shape of
the slice. To make the batter, sift
flour in mixing bowl, add salt, yolk
of one egg and rea Beat until
smooth, adding water slowly. Beat
we'll. Let stand for half an hour
and add the whites of both the
eggs beaten till stiff and dry. Dip
the sandwiches in this batter and
fry in deep. hot fat till lightly
Drowned. Drain on brown paper
and serve very hot. The fat should
be hot enough to brown a cube of
bread from the soft part of the loaf
in 20 seconds. Sandwiches left from
a tea or picnic may be used this
way.
Bread Frltters.
Two or three leftover. rolls, 2
eggs, 4 tablespoons melted currant
Jelly, 4 tablespoons milk.
Cut the rolls in quarterback
slices. Put in a deep bowl and pour
over the eggs well beaten with the
jelly and milk. Let stand for
about 20 minutes and fry in a fry
ing pan in half butter and half
lard. Drain and dredge with pow
dered sugar and cinnamon. To melt
the jelly heat yer hot water. If the
eggs are large milk may not be
needed to soften the bread.
Copyright, 1921, NEA Service)