Uses For Stale Bread

All bread crumbs left on the plates or bread board or in the bread jar, any broken pieces not suitable for toast, and any crusts or trimmings of toast should be carefully collected in a pan by themselves, and dried (not browned) in the hot closet or in a moderate oven, then pounded in a mortar or rolled on an old bread board, sifted through a coarse sieve, and put away in a dry place. These will be useful in covering anything which is to be dipped in egg and crumbs and then fried. Bread crumbs brown better than cracker crumbs, and are much cheaper, being made from material which is usually thrown away. These are dried bread crumbs, and are not to be used for bread pudding or scalloped dishes, as they will absorb a great deal of moisture. They will keep indefinitely in a dry place Stale bread crumbs, which are not dried in the oven, but are made from odds and ends of stale bread, crumbled finely or grated on a coarse grater, are better for meat or fish stuffing, bread puddings, bread sauce, bread griddle-cakes, scalloped fish, etc. They should be used at once, as they soon become musty. Any whole slices of stale bread may be steamed or used for toast.

Stale Bread Steamed

Have a large covered steamer fitting tightly over a kettle of boiling water. One with holes all over the bottom is best, as the steam condenses and runs down the sides and through the holes; while in those with holes only in the middle it forms little pools of water round the edge, which make the bread soggy. Do not put in the bread until everything else is ready, as it takes only a few minutes for it to become heated through. Arrange it all in the middle of the steamer, tilted against a small cup or dish so that the steam may pass between the slices. Do not let any of it touch the sides of the steamer, or it will become water-soaked. When ready to remove it, lift the cover quickly, turning it over instantly, that no water may drip on the bread. Spread each slice with butter as you take it out, and arrange them on a hot platter. Cover with a napkin and serve immediately. Stale biscuit may be made much nicer than new in this way. These directions may seem needlessly minute; but it is just these little things that make the difference between light, delicate, hot steamed bread, and the heavy, water-soaked stuff that is often served.