Evening Republican, Volume 19, Number 75, Rensselaer, Jasper County, 30 March 1915 — Stale Bread. [ARTICLE]

Stale Bread.

Small bits of stale bread may be slowly dried in the oven until crisp and brittle,' then ground in a meat chopper or rolled. These bread crumbs should be kept in a covered glass jar, and mAy be used for frying croquettes, etc. , Larger pieces of stale brfead may be eaten with soup In place of crackers or used to make croutons for soup (croutons are little squares of bread fried in fat- They are usually served with pea, bean and creamed soups). Small pieces and broken slices of stale bread may be used for stuffing, for griddle cakes, bread omelet and puddings. Tomato Bauce for Baked Eggplant. One-half can tomatoes, one-half teaspoonful salt, cm e-half teaspoonful butter, one teaapoonfulsugar. Let these cook 20 minutes. Mix one teaspoonful cornstarch with a little water and add to tomatoes. Cook two minutes. Strain through a sieve. Mix the yolk of one egg In a saucepan with one tablespoonful cold water. Add tomatoes, stirring constantly. Return a few minutes to the lira. Heat to boiling point, but do not allow to boil. Add a little cream. Serve at once.