1. Bread Pudding

A pint of crumbs as fine as can be broken or chipped with a knife to a quart of milk, a teacup of sugar, 2 eggs, and flavouring or raisins. Cover the top, after baking, with jelly or any stewed fruit; beat the whites of the eggs and spread over, return to the oven a few moments until a light brown, and the pudding rises to the height of elegance.

2. Dressing For Fowls Or Roast Of Veal

Chop the bread fine with a bit of butter or salt pork, one onion, salt and pepper, a pinch of sage. If the crusts are very hard, pour over them a little boiling water and pour off immediately.

3. Macaroni Cheese

This dish is very much improved by layers of crumbs between the cheese and macaroni and all over the top. It absorbs the milk, and prevents it being watery, as it is sure to be without it.

4. In making pancakes of any kind, break the crusts in bits, pour over them boiling water, and let them soak five minutes; by this time they are soft and pulpy. Drain off the water, mash fine, and stir into the batter. It is surprising how this lightens the cakes, without being seen after they are browned.

Recipes For Baking Powder

(1) Ingredients

1/4 lb. ground rice, 1/4 lb. carbonate of soda, 3 oz. tartaric acid, 2 oz. ammonia (pounded); mix well together.

(2) Ingredients

1 lb. flour, 1 lb. carbonate of soda, 1 lb. tartaric acid, pound well together. Keep in a close tin or well-stoppered bottle, and in a dry place.