Evening Republican, Volume 15, Number 170, Rensselaer, Jasper County, 20 July 1911 — STALE BREAD RECIPES [ARTICLE]

STALE BREAD RECIPES

NOW TO USE THIS MATERIAL IN “ DELECTABLE DISHES. French Fried Bread for Breakfast— Crumb Griddle Cakes, Bread'Balle for Meat, Cheese Slices and Kinds of Pudding. French Fried Bread for BreakfastDip slices of bread in beaten egg and milk and fry in hot fat; eat while hot. Crumb Griddle Cakes.—Soak pieces of dry bread in water until soft; press from the water, mash fine. To one pint of the soft bread add two eggs beaten light, and teaspoon of butter; one-half teaspoon salt; one-half teaspoon baking soda, dissolved in threequarters cup of sour molk; add flour enough to make a soft batter; fry on griddle; eat with syrup. Bread Balls for Meat —Break the bread in small pieces, moisten with milk, season with salt, pepper and a little sage; add a small piece of butter, mix and form into small balls. Roast with beef, pork or chicken. • J Meringue Bread Pudding—One pint of stale bread crumbs, one cup sugMb yolks of four eggs beaten light* grlFed rind of one lemon, .butter size of an egg, one quart of milk. Bake one hour, remove from oven and sprehd with one glass of any kind of jelly you, prefer. Then spread on last meringue made of the whites of four eggs and four of pulverized sugar; beat the whites of the eggs well before adding sugar. Return to the oven to brown. Steamed Bread Pudding—One-half pound of grated stale bread; one cup of suet, chopped fine; one-half cup of flour; one cup raisins; one oup of currants; one-half cup of chopped citron; teaspoon cinnamon; little cloves and nutmeg; one pint of milk; two eggs beaten light. Steam 3% hours; eat with sauce. Bread Cheese Slices—Toast slices of stale bread; put in pan after toasting and buttering; pour over each slice two tablespoonfuls of cream and grated cheese. Return to oven till cheese melts. Eat while hot.