Left-overs made palatable

Cut the crusts off round slices of Boston brown bread with a large cooky cutter. Fry bacon in a spider and put it on a hot platter when crisp. Then lay the bread into the bacon fat and saute on both sides. Serve a crisp curled slice of bacon on each brown round. TOMATO TOAST i£ cups strained tomato ■J cup scalded milk i teaspoon soda 3 tablespoons butter 3 tablespoons flour $ teaspoon salt 6 slices toast Make a tomato sauce from the butter, flour and tomato, add the soda and salt, then the milk. Dip the toast in the sauce. Serve hot. BREAD GRIDDLECAKES ij cups scalded milk ii cups stale bread crumbs 2 tablespoons butter 2 eggs •J cup flour i teaspoon salt 3i teaspoons baking powder Pour the hot milk and the melted butter over the crumbs and soak until they are soft. Add the wellbeaten eggs, flour, salt and baking powder. Cook on a griddle like cakes. BREAD CRUMB OMELET I cup stale bread crumbs 1 cup milk 3 e gg s 2 tablespoons butter i6 Left-Overs Soak the bread crumbs for half an hour in the milk. Add the yolks of the eggs beaten till thick and lemon-colored. Pepper and salt to taste, then put in the whites of the eggs whipped to a dry froth. Cook in the melted butter and serve like an omelet. BREAD ROULETTES I cup stale bread crumbs J cup milk 1 e gg Dash salt I teaspoon parsley Soak the bread crumbs in the milk. Mix with the egg and seasonings. Form into tiny balls, flour, egg, crumb and fry in hot fat. BREAD SAUCE J cup stale bread crumbs li cups scalded milk 1 tablespoon butter Pepper and salt £ cup browned crumbs Pour the hot milk over the stale crumbs and cook in a double boiler for twenty minutes. Add the butter, pepper and salt. Put a tablespoon of butter in an omelet pan and in it brown one-half cup of dry crumbs. Pour the sauce about game, timbales or anything you wish to serve with it, and on the top sprinkle browned hot crumbs. MOCK BISQUE SOUP I J cups canned tomatoes 2 teaspoons sugar Half an onion 6 cloves Sprig parsley i£ teaspoons soda Made Palatable i7 Quarter bay leaf J cup stale bread crumbs 4 cups milk i teaspoon salt J teaspoon pepper 5 tablespoons butter Scald the milk with the bread crumbs, onion, parsley, cloves and bay leaf, and rub through a sieve. Cook the tomatoes with the butter for fifteen minutes, add the soda and rub through a sieve. Reheat the bread and milk to the boiling point. Add the tomatoes. Season with salt, pepper and butter and pour into a tureen. ENGLISH MONKEY 1 cup stale bread crumbs i cup milk • i tablespoon butter i cup grated cheese i egg Paprika Salt 6 slices toast Soak the crumbs for twenty minutes in the milk. Put a tablespoon of butter in a granite saucepan. Add the cheese. When it melts, pour in the bread and milk, the egg thoroughly beaten, and seasonings. Stir thoroughly. When the mixture is smooth and creamy serve on delicately toasted crustless slices of bread. BREAD CR0QUETT7S 2 cups stale bread crumbs i cup hot milk Grated rind I lemon | cup currants i teaspoon cinnamon Yolks 2 eggs 18 Left-Overs Boil the bread crumbs »or two minutes in the hot milk. Add the lemon, currants, cinnamon, and remove from the fire. Beat in the yolks of the eggs. Cool. Form into croquettes. Crumb and fry in hot fat. DRESSING FOR BAKED FISH 1 cup stale bread crumbs 2 tablespoons melted butter 1 teaspoon minced parsley i teaspoon minced onion J teaspoon Worcestershire sauce 2 tablespoons water I teaspoon each capers and olives chopped fine 1 teaspoon tomato catsup i teaspoon lemon juice Moisten the bread crumbs with the water and melted butter. Add the seasonings. Mix thoroughly. POTATO AND BREAD STUFFING FOR FOWL 2 cups mashed potato 1 cup stale bread crumbs