Evening star., 1933-08-25

l / molding. several precautions
are worth following. Do not
wrap freshly baked bread while 1t Is
warm Cool it quickly, placing 1t on
a rack or crosswise of the tin so that
the air can circulate freely. When 1t Is
cool and dry, wrap each loaf in clean.
new, waXed paper. Do not put fresh
bread in container with old bread.
Tin cracker boxes make good contain
ers for stale bread and cake. Regular
ly once a week, look over your left
over bread and cake, and throw away
any that you think has been kept too
long.
Dry bread may be used in many
ways, but II it is needed Just as bread,
it may be freshened. If the loaf has
not been sliced, moisten 1t slightly,
place it in a bread tin and bake in
moderately hot oven for about IS MIN
utes Rolls or parts of loaves may be
freshened by putting them into paper
bag after they are moistened and heat
ing them in the oven.
- Dry slices Of bread may be used for
breakfast or dessert as French toast
by dipping them In milk and egg and
frying and serving with sirup. They
may be used with all kinds Of fruits
to make fruit Betty. They may be
dried and ground for crumbs, or cut in
small squares and fried golden brown
for croutons for soup.
Corn Bread.
When making corn bread, use two
thirds corn meal and one-third finely
ground bread crumbs. Ground bread
: crumbs may also be used successfully
the -four. One of the best ways to
save time and fuel is by more fire.
quent use of the waffle iron.
If you find yourself short of bread
at the last minute, use a corn batter
a little thinner than if it were to be
baked in the oven. If biscuit dough
is preferred, make this mixture, but
do not make it so thick as if it were
to be rolled out. and bake in the waf-
fle iron. Simple cakes may be made
in this way, using any plain cake recipe
and baking the layers in the waffle iron.
The waffle iron is decided success
when making shortcake for small
family. Either the cake or biscuit
dough may be used baked in the waffle
iron, and butter and fruit placed be-
tween the layers.
When bread is ready to go into the
tins in the morning, and hot rolls are
desired for the evening meal, . part
of the dough may be divided into small
rolls, each roll dipped In melted butter,
and then placed in shallow pan and
set aside in the refrigerator until eve
ming. The rolls will not rise in the re-
frigerator, but will come up quickly
after being taken from the refrigerator
into a warm kitchen. The rolls can
then be baked in 10 or II minutes, and
are ready when the rest of the meal Is
served.
If biscuit dough is rolled thin and
then folded over, or If one roll Is placed
on another roll before the biscuits are
cut, and then well buttered, cut and
baked, the biscuits will split uniformly,
and very little butter will be necessary
when they are to be eaten. Biscuits are
a refrigerator for half an hour before
the biscuits are baked.
Brown bread can be steamed in Just
half the time required for cooking on
top Of the stove, If the cans are placed
in a roaster containing few inches
of water and steamed in the oven in
stead Of on top of the stove.
When making toast, you will find
that it is delightful variation II you
place two slices Of buttered bread to-
gether and then toast the outsides Of
the two slices. They will become crisp.
while the center of the sandwich Will
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melted.
Cinnamon or honey biscuits are made
by spreading the dough, as It lies rolled
out before you, thickly with equal parts
of cinnamon and sugar and few dots
of butter, or a thin layer Of honey:
Then roll up as you would q sheet OF
paper, with q sharp knife cut 12-incn
Slices crosswise from the ron, lay on
your pan and bake.
Summer Pancakes.
We may have pancakes for breakfast.
dessert and dinner varieties. Entree
pancakes are the bread and meat part
of the meal served in one dish: For
supper or luncheon. they may be the
main course of a well-arranged little
meal. A griddle cake entree may be
made by adding ground savory sausage
or crisp bacon to a rich pancake batter.
Fry to a golden brown on hot griddie
and serve with brown gravy, or with
cheese, cream or mushroom OF tomato
sauce. Instead Of adding sausage OF
bacon to the batter, you may add q good
quantity Of grated American cheese.
chopped ham or chicken.
French pancakes are made from .
rich sweet batter and ere fried very Min
and CRISP They are about four inches
In diameter, and a. each one comes Oh
the griddle they are rolled. The rolls