WAYS OF USING STALE BREAD

Shannon News, 28 October 1927, Page 4

WAYS OF USING STALE BREAD

Fried Bread. Soak crusts of bread in milk or Avater until quite soft; drain, and then cut into neat pieces; sprinkle with pepper and salt. Fry in plenty of .boiling fat to a crisp golden brown. Serve with any made dish. Fried Bread. (Croutons for soup).:—Cut stale bread in small shapes and fry in boiling clarified butter to a golden brown. Brown Crumbs for Coating Fish, etc. Take pieces of stale bread, place in a sloav oven, and bake until crisp and broAvn." Put through the mincer; sieve through flour dredger. Store in airtight tins or bottles. Note. — A few drops of carmine -or cochineal make the crumbs a richer brown. Drop on to the crumbs before sieving. White Crumbs. Prepare as above, only do not let the bread get brown. These are nice to use for puddings and bread sauce. Soaked Crumbs. Soak the bread in cold Avater till soft, and squeeze very dry. These crumbs may be used for making stuffing, putting into made dishes, etc., •fonly use less moisture. Take slices of bread and crusts, put into a slow oven till broAvn and crisp. Store in airtight tins., Use for flavouring and -thickening stews and soups. Pulled Bread and Fingers. Pull the stale bread into rough or cut into neat finger pieces. Place in a slow oven until light brown and crisp. Store in. airtight tins. Serve with cheese for dinner.