Raised Biscuit

These are easily made for tea when bread has been made, and the following quantities will make two good-sized panfuls of biscuit.

One pint of bread dough. One scanty pint of milk. Two eggs.

Two table-spoonfuls of butter. Four table-spoonfuls of sugar. One tea-spoonful of salt. One quart of flour.

Mix all these ingredients but the flour in a bowl, cutting the dough with a knife ; then add the flour, measuring generously. Knead well, and set the dough in a warm place for six hours. Work it down at the end of that time, turn it out on a floured board, and roll it a-quarter of an inch thick. Cut the dough with a biscuit-cutter, place half of the cakes in buttered pans, and spread a little soft butter upon each; then take fresh cakes from the board, and put them on top of those already in the pan. Cover the whole with a clean towel, and set in a rather cool place, the temperature being about 650. When the biscuits are double their original size (which should be in two hours), bake in a rather hot oven for thirty minutes.

Stale Bread

Bread should never be thrown away, nor should any crusts be burned or thrown into the garbage barrel, as is often done in many households. They should be placed in a pan and dried very slowly in the oven, the door being left open. When dry enough to crumble between the fingers, put the crusts in a bag made of strong cloth or ticking. Then pound the bag with a wooden mallet until the crusts are reduced to fine crumbs. Sift these crumbs, and put them away in boxes or glass jars : they will then be ready for breading purposes whenever needed. Whole slices of stale bread may always be used for toast; and there are many recipes here given that require bread for the making, such as pies, puddings, stuffings, etc. With a little management each week there will be no stale bread left over either to be thrown away by a wasteful cook or to make an unnecessary amount of crumbs.

To Warm Over Bread And Rolls

A stale loaf may be made very light and fresh in the following manner: Dip the loaf quickly in enough cold water to completely submerge it. Then set it on a pie-tin in the oven to heat; this will require fifteen or twenty minutes for a loaf of ordinary size. Rolls and biscuit may be warmed in the same way and are much more satisfactory than when steamed.