Remarks

I will preface these remarks by saying that by a little judicious management there is no need to have an accumulation of broken bread. In the first place, fresh bread should not be baked till the old is very nearly gone. (Always reserve a little of the old for the sake of thd children, who should not be allowed to eat that which is freshly baked.) Then, in cutting bread for the table, do not cut more than will probably be eaten. A good way to do in a small family is to have but one plate of sliced bread on the table, and to have the loaf on also, on one of the pretty wooden plates which come for the purpose; then more can be cut as it is needed.

But when pieces are left over, on no account allow them to be wasted. If you cannot use them while fresh, put them at once into a pail kept always standing in the heater of your stove (or some other dry warm place) for this purpose. Throw also into the bread-crumb-pail any crumbs you may have, or clean broken bread left from table. (Do not think these things too trifling to be attended to. After slicing bread for tea, there will often be as much as half a cupful of crumbs left on the board, and it is as easy to scrape them into a pail as into the fire.) Let all dry out together, and once a week or oftener, roll them with a rolling-pin as fine as flour, or nearly so. Put them away in a tin box, covered, and keep them always ready for anything requiring breadcrumbs. Remember, that for anything that needs wetting, such as a bread pudding, more is required to soak these dried crumbs than fresh ones.

Pieces of bread dried at once in the way above described will never become mouldy, however long they may be kept.

Beyond will be found a list of things to choose from, when there is a quantity of bread to be used up. The above remarks on economy refer only to bread which is good. Heavy, Slack-baked or Sour Bread requires a different treatment. The first is hopeless. Slack-baked bread too is unwholesome; but if only slightly so, it can be improved by cutting it into thick slices, and spreading it out on tins in a moderate oven for several hours. Turn it, and when brown on both sides treat like "Dipped-Toast," or serve dry with butter.

Sour bread is simply horrible. Do not on any account practise economy in this case. Lavishly waste the whole baking, unless you have a chance to dispose of it on a beggar whose palate may not be as sensitive as your own. If obliged to eat it, however, you can try to improve it, by making it into Dipped and Milk Toast, and dissolving a little soda in the water or milk. Use part of it for a bread pudding, and add soda.

How To Freshen Stale Bread

Dip the loaf (or slices of bread or rolls) into cold water. Do not let it soak, but simply become wet. Lay it on a pan in a hot oven till the moisture is absorbed, and the bread is hot. Eat at once, for it will not keep after being treated in this way.

Stale corn-bread, gems, muffins and cake may be successfully freshened in the same way.

Bread Boiled in Molasses. Cut thin slices of stale bread, and butter them. Lay them in a frying-pan and pour over them enough molasses to cover well. When the molasses has boiled a few minutes, serve very hot. This is wholesome for children in winter, and furnishes a simple dessert for them.

A List Of Uses For Pieces Of Bread

Toast (of all kinds).

Toast Sandwiches.

Toast under Hash.Chicken.

Toast under Warmed-over

Toast under Eggs.

" " Welsh Rarebit.

" " Oysters.

" " Canned Salmon.

Croutons for Soup. Bread with Sausages. Bread Panada.

Bread and Milk.

Bread Boiled in Molasses.

Bread Fritters.

Bread Pudding.

Apple or Berry Charlotte.

Pan Dowdy.

Bread and Butter Pudding.

Queen's Toast.

Spanish Toast.

Lemon Toast.

Bread Pates.

A List Of Uses For Bread-Crumbs

Bread Pudding. Spiced Bread Pudding. Francatelli Pudding. Hasting's Pudding. Canned Salmon, Baked. Plum Pudding. Brown Betty. Bread Griddle Cakes. Bread Sauce. Stuffing for Poultry.

" " Beef a la mode.

" " Veal.

" " Mock Duck.

" " Stuffed Beefsteak.

" " Fish.

Stuffing for Egg-plant.

" Stuffed Tomatoes. Fried Mutton Chops. Fried Oysters. Croquettes.

Devilled Lobster or Crab. Escaloped Oysters. Escaloped Clams. Escaloped Tomatoes. To Thicken Tomatoes. Escaloped Eggs and Meat. Baked Eggs a la Creme. French Omelet. Chicken Panada. Jellied Veal.