SAVE YOUR BREAD.

Putaruru Press, Volume II, Issue 60, 18 December 1924, Page 1

SAVE YOUR BREAD.

SOME ECONOMY HINTS. Never help yourself to more bread Never use quite new bread. It should be at least a d iv old. A very stale loaf, if "dipped in milk and put into a moderate oven to crisp, loses its staleuess and tastes like new bread. Tlie .dale crumb of a loaf may be made into breadcrumbs, which are useful for coating fried articles, gratia dishes and puddings, or for making forcemeat, and so on. Rub the bread through a wire sieve or gate it, place on a piece of paper in a cool oven and dry, but do not brown. Keep in a wedcorked bottle or jar. COVER WITH A PLATE. Left-over bread and butter, if covered with a plate, will keep fresh for another meal later in the day. If kept longer make it into apple charlotte or bread fritters, or tlie slices of bread and butter may be made into sandwiches with a little jam in between, dipped in frying batter and then fried in hot fat and served a-3 a sweet. Always replace a loaf in the bread pan or tin directly it is finished with Keep any cut pieces left over in a basin covered with a plate, or in a separate tin. Tf left in the bread pan they arc apt to be badly broken up. Cut bread, if not too stale, can often be used for toast or for making into croutons for soup. Crusts cut off toast and outside crust of the loaf may bo dried in the oven, crushed with a rolling jiin and put into a tin or bottle, .for use as raspings, for coating articles to be fried, or for sprinkling over scalloped dishes, macaroni cheese, and so on. PIECES OF CUT BREAD. Any pieces- of bread left over after a meal may be cut into dice or triangles or other fancy shapes, fried in hot Car, and used with soup or as a garnish for meat dishes. LEFT-OVER TOAST. Crisp a little in the oven, cut into dice, and use with -soup. PUDDINGS MADE WITH BREAD Stale bread and bread pieces, crust or crumb, make excellent puddings. Break the bread into small pieces, both 'crust and crumb, soak these in cold water for half an hour, drain well, Squeeze drv into a cloth, put into a basin and beat up with a fork. Add 2oz. of flour. 3oz. of shredded suet a teaspoonful of baking powder, salt, he is capable, or the local contractor, liked. Mix well, add a very little milk oasm. Cover with greased paper and steam for 2.V to 3 hours.

Flavourings.—Add crmints, sultanas raisins, candied peck and <i tea spoonful of mixed spice. One teaspoonful of ground ginger and two tablespoonfuls of golden syrup blended smoothly with a little warm milk can be added to tlie mixture to make a ginger pudding.

The. grated rind and strained juice of a lemon .added to the mixture will make lemon pudding.

Various other combinations will readily suggest themselves.