Evening journal., 1921-11-18

e QaS Sometuln@ 10 ~
the garbage. There are lots OF
things to do with it that are very
much worh while. Slices OF bread
left from a meal may be dried in
slow oven and put through the
fnc knife Of the food chopper and
stored for future use. or the bread
NAV 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 y
inch thick. ! egg. y teaspoon salt,
is 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 sir
up.
Luncheon Dish
Cover the bottom OF buttered
baking dish with slices Of stale
bread Sprinkle with grated or
chopped cheese. add dash of mus
tard season with salt and paprika.
Add another layer Of bread. cover
with cheese and season. Pour over
milk and let stand until the bread
ahsorbs all the milk. II the bread
is not soft add more milk and LEI
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 crumhle
the bread and add an egg.
Two cups coarse stale broad
crumbs. 1 egg. teaspoon salt. lis
teaspoon mustard, X teaspoon pa
prika. . cups milk, / 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 buttered
baking dish and bake in moderate
oven till firm TO the touch.
Bread and jam Frittcrs
Eight slices OF stale bread, butter.
jam
FRYING BATTER; one cup -four,
! tablespoon melted butter, / table,
spoon cream. eggs. y teaspoon
salt. 4 tablespoons warm water.
The bread should be cut about 4
inch thick. Make sandwiches,
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 on the shape Of
the slice. To make the batter. sift
-four in mixing bowl, add salt, yolk
OF one egg and cream. 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 stim 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
ffsr< the soft part OF the loaf in "a
seconds Sandwiches left from a tea
or picnic may be used this way.
Bread Frittcrs
Two or three leftover rolls 2
eggs. 4 tablespoons melted currant
jelly. 4 tablespoons milk.
Cut the rolls in quarter-inch
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 frying pan
IN half butter and half lard. Drain
and drcdge with powdered sugar
and cinnamon. To melt the jelly,
heat over hot water. II the eggs are
large. milk will not be needed to
soften the bread.
Russian Dressing
Nix l cup OF mayonnaise with
tablespoon OF tarragon vinegar.
teaspoon OF French mustard. tea
spoons OF chopped capers table
spoons Of chilli sauce. 1 tablespoon
OF finely chopped green pepper an,
teaspoon Of finely chopped younl
onion. This sauce should be nike
in bowl rubbed with Glove q
garlic.
New Grapefruit Salad
Another salad served al the Chs
teau at Quebec was made by remo'
ing 3 equal parts from a half grape
fruit and freeing the remaining pa
Of the fruit from the skin and GRO
\ \ligaments. Fill the three hollowe'
ont parts. ] each. with diced canne
peaches, broken walnut and seedle
raisins. For a dressing. mix 1 pa
of grapefruit juice with ? parts
olive oil and season with salt an
paprika.
Rhubarb and Raisin Tart Pic
Two cups rhubarb. ] cup Su
Maid raisins, 3 tablespoons flour,
cup sugar. juice OF / orange, 1 tea
spoon grated orange rind.
Cut rhubarb in small pieces an
mix with raisins. Mix flour and su
gar. Add orange juice and rind AM
the rhubarb and raisin mixture. FIJI
pastry lined pie pan and lay strip
OF pastry across the top. lattice
fashion. Put into hot oven. Afte
10 minutes reduce heat and bake q
TO 25 minutes longer. Canned rhu.
barb may be used II desired.
Lemon Raisin jelly
Two tablespoons gelatin. = cur
cold water, ? cups boiling water, y
Gun sugar, y cup lemon juice. x
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