Evening star., 1948-12-23
Uses FOR OLD BREAD.

USES FOR OLD BREAD;
GROUND BEEF; REQUEST?
. (From r. S. D., Capitol Heights.)
Stale Bread Recipes: One and q
half cups dry bread crumbs, IN cups
scalded milk, " cup sifted all-pur-
pose flour, 4 teaspoons baking pow
der, 2 eggs, beaten, tablespoons
shortening, Il teaspoon salt. Dry
bread and put through grinder to
make crumbs. Soak crumbs in
scalded milk and melted shortening
until they are soft. Add beaten eggs,
and dry ingredients sifted together.
May be necessary to add more milk
(some types Of bread take up more
liquid. Bake on hot, creased grid
die. Cakes are very tender and
should be turned carefully. Makes
about 20 small cakes. Serve with
sirup.
Bread Crumb Dumplings for Beef
Stew: eggs, tablespoons softened
butter or margarine, cup fine
bread crumbs, teaspoon salt. Beat
eggs into bread crumbs, beating well
after each addition. Add softened
butter, salt and mix well. Drop by
spoonfuls into 3 cups of boiling
broth. Cook for 6 minutes. Have
ready l egg yolk, mixed with 2
tablespoons flour and a little water.
Add this to broth, stirring in grad
ually. Surround meat with dumpl-
ings on platter. Garnish with car
rots and parsley. Serve.
Meat and Potato Pudding: Saute
2 onions, chopped, in z cup bacon
drippings, butter or margarine, un-
til golden Soak slices stale bread
in water until soft. Squeeze out and
break bread into bits. Add bread
along with l cup leftover meat,
put through food chopper Cor you
can use Il pound hamburger
cooked in just enough fat to keep it
from sticking). Now shred enough
raw potatoes to make 3 cups (don't
use fine sides of the grateD. Add
shredded potatoes with III tea
spoons salt and u teaspoon pepper
to meat and onions. Stir in Il cup
milk. Beat eggs and fold in. Bake
in a creased casserole in a 400 de-
gree oven about As minutes or un-
til potatoes are done.
Savory Bread Roast: 2 quarts
broken stale bread, q cup ground
suet, 2 onions, chopped, Il cup un-
cooked oatmeal, l cup milk, egg,
l teaspoon salt, Is teaspoon pepper,
u teaspoon sage. Soften bread in
cold water; drain. Beat bread un-
til crumbled and add other ingredi-
ents. Place in large creased pie
plate Bake in hot oven 425 de-
grees for 80 minutes. Serve with
hot leftover gravy or with a sauce
Recipes for ground meat as re-
quested. Beef Roll-ups: l pound
ground beef, 2 tablespoons fat, l
tablespoon finely chopped onion, 4
cup catsup, 4 cup milk, salt and
pepper, 4 cup dry bread crumbs, l
loaf unsliced bread Il pound Loaf
Brown beef in hot fat. Add onion.
Cook until golden. Add remaining
except bread. Heat.
Cut bread into 6 lengthwise slices.
Trim crusts. Spread with meat mix
ture. Roll; toothpick. Broil until
toasted. Serve with following hot
sauce: Combine one 8 ounce can
q cup) tomato sauce, / tablespoon
onion, Is teaspoon pepper,
II teaspoon celery salt, "a teaspoon
chilli powder. Heat.
Ground Beef Sweet Potato Roll:
Combine cups mashed sweet po-
tatoes, TX teaspoons salt, u tea
spoon pepper, 2 tablespoons butter,
and q to l cup milk Beat until
light. Amount of milk used will
depend on dryness of potatoes. Form
into roll about 8 inches long and
chill. Mix together lightly 2 pounds
ground lean beef, l egg (slightly
beaten, 2 teaspoons salt, Is tea
spoon pepper and Y teaspoon grated
onion. Pat to about u Inch thick
ness on piece of waxed paper.
Place potato roll in the center
and wrap beef around it, lifting
it up with waxeds, paper. Remove
paper. Press edges together firmly
and bake in 350-degree oven for
about As minutes. Garnish with
bacon strips cooked until crisp,
glazed apple slices and grapes.
Serves 6.
Meat Coated Carrots: l pound
ground raw beef or lamb, 70 cup
quick oatmeal, l teaspoon salt, l
teaspoon onion Juice, u cup cold
water, IL small carrots. Add oat-
meal to meat with salt and onion
juice. Add cold water and mix we'll.
Parboil carrots for 10 minutes.
Drain. Press prepared meat around
carrots, covering completely. Brush
with melted margarine. Bake in
400 degree oven for IS or 20 min
utes. Make small hole at end Of
carrot and insert piece of parsley.
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