Bread And Tomato Soup

1 cupful diced turnip

2 onions, chopped

2 stalks celery, chopped, or 1/2 teaspoonful celery seed 2 cupfuls canned tomato 1 quart water

2 tablespoonfuls sausage, ham, or bacon fat Salt and pepper to taste 1 1/2 cupfuls crumbled dry bread crusts

Combine the vegetables, tomato and water and cook gently until the vegetables are tender, about an hour, replenishing the water to keep the amount as at first. Rub through a sieve, add the fat and crusts and simmer gently for ten minutes, stirring with a whisk, then season to taste.

Toast And Onion Soup

12 medium-sized onions 12 slices stale or dry bread toasted

1 1/2 quarts any good soup-stock Grated, dry cheese

Slice the onions and fry them slowly, till soft and yellowed, in any good cooking fat. In the meantime toast the bread and put two slices in each soup plate. Put the onions on this, pour over the broth, which should be boiling hot, and sprinkle with the grated cheese. Crumbled bread crusts may be used for this soup if they are first toasted in the oven.

Scrambled Eggs With Crumbs

1 1/2 cupfuls coarsely crumbled.

dry crusts of bread 3 tablespoonfuls ham, bacon or sausage fat

1/2 teaspoonful salt 1/8 teaspoonful pepper 4 eggs 1/4 cupful milk or water

Fry the crumbs in the fat till light brown, then beat together the eggs, liquid and seasonings, and pour into the crumbs. Stir over a slow fire till set.

Shirred Eggs With Crumbs (Individual)

Rub ramekins or shirred-egg dishes with ham or bacon fat, put in each one a tablespoonful of coarse, dry bread crumbs and a tablespoonful of milk, or tomato sauce. Break carefully an egg into each dish, dot with a bit of bacon fat and dust with salt and pepper; bake until set in a moderate oven, about ten minutes.

Bread Crumb Omelet

1 1/2 cupfuls crusts entire wheat bread, dried and crumbled 1 cupful milk 1 1/2 teaspoonfuls salt

1/4 teaspoonful pepper 4 eggs

1 tablespoonful ham, bacon, or sausage fat

Cook the bread and milk together gently to form a paste. Then add the seasonings. Separate the eggs, beat the whites till stiff and the yolks till lemon-colored. Pour the bread mixture into the yolks, combine with the whites and pour into an omelet pan in which the fat has been melted. Cook as usual, setting the omelet in the oven to make the top firm. If desired, the fat may be dissolved in a glass or earthenware baking: dish, the omelet mixture poured in and the cookery carried on completely in the oven.

Bread And Nut Loaf

1 1/4 cupfuls chopped English walnuts, black walnuts, or mixed nut meats

1 1/2 cupfuls cooked hominy grits

1 large egg

1/8 teaspoonful pepper

1/2 teaspoonful sage

1 teaspoonful salt

3 tablespoonfuls melted oleomargarine

1 1/2 cupfuls ground whole wheat bread crumbs, dried

Combine the ingredients in the order given, pack into a well-oiled, brick-shaped pan which has been lined with paper and bake slowly for forty-five minutes. Serve with peanut butter sauce, or a plain white sauce.