crumbs for this purpose. Sift through a fine sieve,
and the crumbs which fall, no larger than corn meal,
may be put away to be used for crumbing purposes.
Save the rusk in the same way, keeping it always
uncovered. If the air is not allowed free circulation
into the can, the crumbs will spoil. When rusk is used,
heat it slightly in the oven. After croquettes h?ve
been crumbed, scrape together all the fine crumbs left
on the board and sift, returning what is dry to the can.
Bread crumbs are always preferable to cracker
crumbs in covering anything which has been dipped
in egg. Cracker crumbs do not brown well. In the
recipes in this book, stale bread and crumbs are spoken
of in a distinctive fashion. Dried bread crumbs are
those which are rolled and sifted, suitable for crumb-
ing, but not for use in puddings or scallops, for they
would absorb too much moisture. Stale crumbs are
made from odds and ends of stale bread, rubbed on a
grater or crumbled fine. They must be used at once
or they will mold.
Stale bread that is broken and unsightly can be
used for brewis, bread puddings, or in scallops.
Toast or steam all that can possibly be used in such
a way. Remove crusts before toasting. It makes a
dish more sightly, and the crusts can be dried for
crumbs or worked into a dressing. Slices of bread
too ragged to be toasted may be trimmed into dia-
monds, fingers, oblongs, rounds or triangles for
canapes. Cut smaller pieces in dice, narrow strips or
squares for croutons. Fry for forty seconds in hot
fat, or butter lightly and brown in the oven. They
are an attractive accompaniment for thick soups.
Toast that will cut into Vandykes or long points
can be utilized for surrounding dishes of spinach,
Brussels sprouts, asparagus or green vegetables served
in a mold. Dishes au gratin will use many of the dry
Made Palatable Ti
bread crumbs. Instead of dotting the crust with mor-
sels of butter, melt the butter in an omelet pan, two
tablespoons of butter to one-half cup of crumbs, and
toss lightly with a fork till every morsel is buttered.
Brewis, steamed bread and toasts of a large variety are
some of the changes to ring in the daily menu, and
they can be made so appetizing that a family has no
suspicion it is aiding to keep the bread jar in good
condition.
BROWN BREAD BREWIS
2 cups stale brown bread
■J cup stale white bread
I tablespoon butter
2£ cups milk✪ Brown Bread Brewis
For this dish use the smallest odds and ends of the
bread, crumbling the larger portions into inch pieces.
Put the butter in a spider. Allow it to melt, but not
brown, and put in the bread. Pour the milk over it
and simmer, stirring occasionally to keep the bread
from sticking to the pan. Season with a dash of salt
and white pepper. Serve hot.
STEAMED BREAD
Into the middle of a large steamer with a close
fitting lid set a cup or bowl inverted and around it
arrange slices of stale bread you wish to steam. Do
not allow them to touch the side of steamer or they will
become water-soaked. Fit the steamer tightly into
the mouth of a kettle of boiling water. The bread will
be ready in a few minutes. In taking it out turn the
lid over instantly to prevent water dripping on the
bread. Butter each slice and arrange on a hot plate
with a napkin over them. Stale biscuit or rolls may
12 Left-Overs
be steamed in the same fashion or sprinkled with cold
water and set for a few minutes into a hot oven.
TOASTED SANDWICHES
Often after a picnic or entertainment a housewife
has a number of bread and butter sandwiches left, too
stale td serve. They may form the basis of a bread
pudding or they make an attractive dish for breakfast,
luncheon or supper in the shape of toasted sand . iches.
Do not take them apart, lay them between the wires
of a toaster and hold over a clear red fire. The butter
will melt and the inside be left soft, warm and buttered,
with the outside a crisp, golden brown.
TOAST
Page 6 · 4 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
crumbs for this purpose. Sift through a fine sieve, and the crumbs which fall, no larger than corn meal, may be put away to be used for crumbing purposes. Save the rusk in the same way, keeping it always uncovered. If the air is not allowed free circulation into the can, the crumbs will spoil. When rusk is used, heat it slightly in the oven. After croquettes have been crumbed, scrape together all the fine crumbs left on the board and sift, returning what is dry to the can.
Bread crumbs are always preferable to cracker crumbs in covering anything which has been dipped in egg. Cracker crumbs do not brown well. In the recipes in this book, stale bread and crumbs are spoken of in a distinctive fashion. Dried bread crumbs are those which are rolled and sifted, suitable for crumbing, but not for use in puddings or scallops, for they would absorb too much moisture. Stale crumbs are made from odds and ends of stale bread, rubbed on a grater or crumbled fine. They must be used at once or they will mold.
Stale bread that is broken and unsightly can be used for brewis, bread puddings, or in scallops. Toast or steam all that can possibly be used in such a way. Remove crusts before toasting. It makes a dish more sightly, and the crusts can be dried for crumbs or worked into a dressing. Slices of bread too ragged to be toasted may be trimmed into diamonds, fingers, oblongs, rounds or triangles for canapes. Cut smaller pieces in dice, narrow strips or squares for croutons. Fry for forty seconds in hot fat, or butter lightly and brown in the oven. They are an attractive accompaniment for thick soups.
Toast that will cut into Vandykes or long points can be utilized for surrounding dishes of spinach, Brussels sprouts, asparagus or green vegetables served in a mold. Dishes au gratin will use many of the dry
Made Palatable Ti
bread crumbs. Instead of dotting the crust with morsels of butter, melt the butter in an omelet pan, two tablespoons of butter to one-half cup of crumbs, and toss lightly with a fork till every morsel is buttered. Brewis, steamed bread and toasts of a large variety are some of the changes to ring in the daily menu, and they can be made so appetizing that a family has no suspicion it is aiding to keep the bread jar in good condition.
BROWN BREAD BREWIS
2 cups stale brown bread ■J cup stale white bread I tablespoon butter 2£ cups milk
For this dish use the smallest odds and ends of the bread, crumbling the larger portions into inch pieces. Put the butter in a spider. Allow it to melt, but not brown, and put in the bread. Pour the milk over it and simmer, stirring occasionally to keep the bread from sticking to the pan. Season with a dash of salt and white pepper. Serve hot.
STEAMED BREAD
Into the middle of a large steamer with a close fitting lid set a cup or bowl inverted and around it arrange slices of stale bread you wish to steam. Do not allow them to touch the side of steamer or they will become water-soaked. Fit the steamer tightly into the mouth of a kettle of boiling water. The bread will be ready in a few minutes. In taking it out turn the lid over instantly to prevent water dripping on the bread. Butter each slice and arrange on a hot plate with a napkin over them. Stale biscuit or rolls may
12 Left-Overs
be steamed in the same fashion or sprinkled with cold water and set for a few minutes into a hot oven.
TOASTED SANDWICHES
Often after a picnic or entertainment a housewife has a number of bread and butter sandwiches left, too stale td serve. They may form the basis of a bread pudding or they make an attractive dish for breakfast, luncheon or supper in the shape of toasted sand . iches. Do not take them apart, lay them between the wires of a toaster and hold over a clear red fire. The butter will melt and the inside be left soft, warm and buttered, with the outside a crisp, golden brown.
TOAST
Records on this page
Brown Bread BrewisSteamed BreadToastToasted Sandwiches