The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1922-06-25
STALE BREAD MAKES
TASTY FOODS.

TASTY FOODS.
BY Sister Mary.
Stale bread should not be regarded as
something to be thrown into the gar
bage. 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 future use. Or the bread may
be wrapped in a cloth and put in the
Tread box ready for the morning toast.
Instead of the ordinary buttered toast
try French toast.
French Toast.
Eight slices bread cut about IL inch
thick. egg. 10 teaspoon salt, Is tea
spoon pepper "a cup milk.
Beat egg, milk and pepper. Dip each
slice Of bread in this mixture 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 mustard, season with salt and
paprika. Add another layer Of bread,
cover with cheese and season. Pour
over milk and let stand until the bread
absorbs all the milk. If the bread is
not soft add more milk and let stand
until absorbed. Cover with coarse
crumbs, dot with bits of butter 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
crumbIe the bread and add an egg.
Two cups coarse stale bread crumbs,
egg teaspoon salt,1- teaspoon mus
tard. is teaspoon paprika, cups milk
cup chopped cheese.
Let bread stand in milk for half an
hour. Add egg we'll beaten, salt and
aprika and mustard and cheese. Beat
we'll. Turn into a buttered baking dish
and bake in a moderate oven till firm
to the touch.
Bread and Jam FrItters.
Eight slices of stale bread. butter, jam.
Frying Batter: One cup flour, table
spoon melted butter, tablespoon cream
2 eggs, 1-2 half teaspoon salt, table
spoons warm water.
The bread should be cut about Ia inch
thick. Make sandwiches, spreading half
the slices with butter anG Jam ana COW
ering with remaining slices Of bread.
cut the sandwiches in neat squares or
triangles, depending on the shape Of the
slice. To make the batter, sift flour in
mixing bowl, add salt, yolk of one egg
and cream. Beat until smooth, adding
water slowly Beat vial. 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
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 Fritters.
Two or three leftover rolls, eggs, 4
tablespoons melted currant Jelly, ia
hlespoons milk.
Cut the rolls in quarter-inch slices. Put
in a deep bowl and pour over the eggs
well beaten with the jelly GSd milk. Let
stand for about 20 minutes and fry in a
frying pan in half butter and half lard.
Drain and dredge with powdered sugar
and cinnamon. To melt the jelly heat
over hot water II the eggs are large
milk may not be needed to soften the
bread.