Uses For Stale Bread

Many ways to prepare stale bread for use in canapes are found on page 159. Use the cookie cutter freely to produce additional designs. For bread croustades see page 329. If a lid is wanted, cut slice of stale bread to fit and toast, using an olive or radish attached with a toothpick for a knob handle (page 314).

Day-old rolls make excellent quick canapes. Cut off one end, scoop out soft center and pack the shell tight with any good canape paste: anchovy butter, sardine paste, deviled lobster paste, Roquefort cheese, or any other favorite. Wrap in wax paper and keep in refrigerator. When needed slice thin, arrange carefully on a tin and brown lightly under the broiler. Garnish with olive rings, radish slices or parsley.

Quick Breads

Quick breads are those breads or bread-like mixtures which are made up and baked at once. The essentials of quick breads are a liquid and flour. When leavening agents are used they act quickly and make the mixture light without a long period of waiting.

Quick breads may be improved in flavor and texture by the addition of salt, sugar, eggs, shortening, etc., in various combinations and proportions. Shortening and eggs contribute liquid to the mixture, which explains apparent discrepancies in proportions given in various recipes for quick breads.

Ready-to-Use Flours - Prepared flours which contain leavening and other ingredients require only milk or water to make excellent griddle cakes. The addition of eggs and shortening produces a batter suitable for muffins, waffles, and similar quick breads.

Types Of Quick Breads

There are four types of quick breads - the pour batter, the drop batter, the soft dough and the stiff dough; the latter is seldom used.

The Pour or Thin Batter will pour easily from a spoon or a pitcher and can vary in degree of thinness. The breakfast puff and the popover mixtures are examples of the thinnest batter, while the griddle-cake and the waffle mixtures are examples of a thicker pour batter.

The Drop, or Thick, Batter does not pour readily, but drops in a soft moist mass from a spoon or must be shaken or helped free from it. Muffins and fritters are examples of the drop batter.

The Soft Dough can be handled more or less easily. Biscuits and some cookie mixtures are examples of the soft dough.

The Stiff Dough can be handled easily, and some force must be used to roll it out. The Southern beaten biscuit and noodles are examples of the stiff dough.

Approximate Proportions Of Liquid To Flour In Making Quick Breads

Pour or Thin Batter - Use 1 cup liquid with 1 to 1 1/2 cups flour Drop or Thick Batter - Use 1 cup liquid with 1 1/2 to 2 cups flour Soft Dough - Use 1 cup liquid with 2 to 2 1/2 cups flour Stiff Dough - Use 1 cup liquid with 4 to 5 cups flour

Baking Temperatures For Quick Breads

All quick breads should be baked in a moderate to hot oven (350°-460° F.).

Popovers

1 1/4 cups flour 1/4 teaspoon salt 2 eggs

1 teaspoon sugar 1 cup milk

Mix the flour, salt and sugar. Gradually add the milk and the well-beaten eggs. Beat thoroughly. Have ready some small ramekins or muffin-pans, well greased and piping hot. Fill them about half full of the batter and bake in a hot oven (450° F.) for twenty minutes. Lower to 350° F. and bake fifteen to twenty minutes more.