The Waterbury Democrat., 1931-10-12
Sister Mary S
 Kitchen
NEA Service Writer

There is a variety of ways in which stale bread can be turneo from a liability to an asset In the kitchen. In fact. many maoe dishes depend on stale breao crumbs for their consistency. Many delectable and nourishing puddings and desserts are made with crumbs or slices of bread. They are an im- portant part of scalloped dishes and stuffings for poultry. Stale bread crumbs ana "dried' crumbs are quite different and can seldom he used as substl- tutes for each other. Dried crumbs are indispensable for crumblng croquettes and breading outlets. Bread that was not used Tn tne stale stage for pudding or Frencn toast or any other purpose shouio be thoroughly dried in the oven and rolled or put through the 1000 chopper for crumbing purposes.
 Keep in mind that buttered toast crumbs should not be mixed and stored with dried bread crumbs The butter on the toast soon be- comes strong and taints the entire quantity of crumbs. Crisp toast can of course be made into me crumbs for use within a few days but the average half-inch slice or toast can be cut into cubes ana used almost interchangeably with plain stale bread.
 An easy way to make croutons for soup is to cut leftover toast Tn cubes and crisp them in moder- ate oven. Proper croutons are made of stale bread cut in half inch cubes and fried in deep fat until a golden brown.
 A nourishing and quickly pre-. pared luncheon dish uses slices or stale bread to advantage.
 Luncheon Dish
 Butter thin slices of stale bread and line a baking dish with the buttered side toward the dish. Sprinkle with grated or finely chopped cheese and season lightly with salt, paprika and dash Of mustard. Add another layer of bread, sprinkle with cheese anu seasonings. Pour over one or two eggs slightly beaten with l cup or milk. Cover with a layer of bread, buttered side up. Let stand until the bread absorbs the milk. If bread is not soft, carefully pour a little more milk in at the side Of the dish. Bake in a moderate oven until the cheese is melted and the ton is brown. Serve from baking dish. The Bread puddings are al most legion and range rom the simplest affair for children to rich and plum-y concoction Tor gala days. The following chocolate bread pudding is suitable for the average meal.
 Chocolate Bread Pudding
 One and one-fourth cups stale bread crumbs, 9 cups scalded milk 1-2 cup sugar, 1 square bitter cho- colate, 1 egg, 1-8 teaspoon salt. 1-2 teaspon vanilla.
 Scala milk over hot water. Add crumbs and let stand 20 minutes Melt chocolate over hot water, adding half the sugar and enough milk taken from the bread ana milk mixture to make thin enougn to pour easily. Add to bread and milk mixture with remaining su- gar, salt, vanilla and eggs slightly beaten. Turn into a buttered pud- ding dish and bake 50 minutes in a moderately slow oven. Serve warm with or without hard sauce.
 TOmorrow's Menu
 Breakfast. = Oranges, cereal cooked with dates. cream, cinna- mon toast, milk, coffee.
 Luncheon.-Cream Of celery soup, croutons, open tomato and cottage cheese. sandwiches, grape juice. m
 Dinner-veal timbales with tor mato sauce, creamed turnips' green pepper and pear salad, brown Betty milk, coffee.