Most for your money cookbook

Cut crusts from sliced stale white bread and save for other uses. Toast on one side. Brush other side with melted butter, sprinkle , with a mixture of cinnamon and sugar, and brown under broiler. ORANGE TOAST Cut stale bread in slices about i inch thick. Remove crusts, then cut in three pieces crosswise. Toast on one side. Brush other side with melted butter and sprinkle with a mixture of half cup of sugar blended with one-quarter cup of grated orange rind and two tablespoons orange juice. Toast under the grill just long enough for bubbles to rise. COCOANUT TOAST Cut bread slices into fingers 1 inches long and ^ inch wide; cover all sides with evaporated or condensed milk; roll in dry shredded cocoanut which has been crumbled between the hands. Set in a greased pan and delicately brown on all sides in the oven, or toast on a fork over coals. FRENCH TOAST If bread is very dry dip first in sweetened milk, flavored or not with vanilla, then dip each slice in beaten egg, and fry in butter, delicately browning both sides. If bread is not so stale make a batter of i egg beaten with >^ cup of milk and % teaspoon salt, sweetening it if you prefer. Dip both sides of slices in the mixture and fry. Serve very hot. Sweetened French toast, eaten with syrup, jelly, jam or marmalade, or with powdered sugar and sprinkling of lemon juice, is an appetizing breakfast dish. Or it makes an equally good dessert with any sweet pudding sauce. Left unsweetened, it can be fried in bacon fat and served with meat gravy or hash. FRUIT FRENCH TOAST Lay a drained slice of tinned pineapple, or a pear or peach half, on French toast, sprinkle generously with sugar and brown in oven or under grill. Cinnamon bread or rolls make good French toast, especially when topped with slices of fried apple or with applesauce. THE CLUB SANDWICH A lettuce leaf spread with salad dressing, a slice of fried bacon and two slices of toast to lay them between is the beginning of any club sandwich. Then let imagination and leftovers run riot to build it as high as hunger demands, even to three decks of toast. It may include a tomato slice, a bit of potato or cucumber salad, chopped celery, cut-up olives, pickles, nuts, slices of hard-cooked egg, a slice of leftover cold meat. It may be composed of cold fish, sardines or canned salmon, and the things that go with these. In any case, a club sandwich is always a refuge for a flurried woman when some member of the family needs a tempting meal in a hurry. CROUTONS AND BREAD CUPS For croutons cut stale bread into ^-inch cubes. For bread cups cut into lyi. inch cubes and hollow out a cup in each one. Fry in plenty of fat, hot enough to brown them at once. Drain well on layers of absorbent paper. Serve croutons with soup, and use the cups like patty shells, to fill with any little delicacy in cream sauce or gravy. PLAIN WHEAT BREAKFAST FOOD WHOLE WHEAT GRAIN SUGAR MILK Take a small quantity of wheat grain just as it's produced by the farmer, remember that it swells in cooking, and parboil it for 5 minutes to keep it from fermenting. Let it stand in the water for 24 hours, then add milk to make a breakfast cereal of good consistency and cook it for ^2 hour, without letting the milk come to a boil.