Stale bread may be cut into slices, and softened, by pouring a small quantity of boiling water over it. Cover the pan containing it, to prevent the escape of the steam. As soon as the bread is soft, season the slices with pepper and salt, have some hot lard, ham fat, or sausage dripping, in a pan, dust a little flour, or Indian meal on each slice, and fry them a delicate brown. Boiling milk, if you have it, is bet>-ter than water to soften the bread.

Another Way To Use Stale Bread

Rub the bread crumbs fine, pour enough hot milk over them to moisten them. Let them stand until they are quite soft. Beat up one egg, very light, to every pint of crumbs. Add the egg to the bread, and beat the whole till very smooth; add a little salt, and enough yeast to raise the batter. When light, bake it on a griddle like buckwheat cakes.

Another Use For Stale Bread

Soak some bread in cold milk, drain the milk off, mash the bread very fine and mix with it a quarter of a pound of boiled rice. Beat up two eggs light, add a little salt, mix all together thoroughly, and boil it in a bag for an hour. Serve it with any kind of sweet sauce.