In some families there is always an accumulation of pieces of bread, and a good deal of ingenuity is necessary to prevent waste. If bread is good, and proper care is taken, such a thing as a plate of dry pieces is needless. Some families never have them. But for the benefit of those who, from any cause, cannot always prevent it, the following modes for making good use of pieces are suggested. A bread pudding is easily made, by boiling the pieces in milk. You can make as rich a pudding as you choose, by adding sugar, eggs, suet, spice, and raisins; or as plain a one, putting no sugar, two eggs, and a few sliced apples to a quart of milk, and boil or bake it. Make crumb cakes of some of the pieces. Boil a dish of others in milk for breakfast. If you are cooking meat that requires or admits of a stuffing, soften crusts with a very little boiling water, add butter, herbs, and a beaten egg. In summer, when bread becomes mouldy from long keeping, lay the pieces which cannot be used immediately, upon a tin and dry them in the oven; they are as good pounded for puddings and crumb cakes as before drying, and as nice to dress a ham as cracker crumbs. Nice pieces of bread are good in pan pie, and also in stewed tomato.

It is a good way to have a small board upon which to slice bread; and brush the crumbs from it into a box, or dish kept for the purpose. Such things may seem of little consequence, but the beneficial influence of economical habits is not limited to the actual value of the amount saved.