BREAD

Wairarapa Times-Age, 31 March 1941, Page 8

BREAD

I FOUNDATION OF GOOD DISHES. “ The following are suggestions for using up stale and surplus bread: — I Toasted Savouries. Cut the bread into fingers. Dip in melted butter.' Spread the top with meat extract or fish paste, roll in grated cheese, and bake till crisp. Buttered Crumbs. Mix melted butter with sieved dry breadcrumbs, allowing two tablespoons of butter to half-cup breadcrumbs. Use as a cover for scalloped and baked dishes, or sprinkle browned and seasoned buttered crumbs over vegetables. 1 Scrunch. This is a method of using up odd pieces of bread that is extremely popular with the younger generation, who love its sweet crunchiness. The pieces of bread are baked very slowly in the oven until they are crisp and golden brown throughout. This can be done in the oven when it is cooling oft' after ether baking. The slowness of the baking is important, as this helps to produce the sweet flavour. Here are recipes where the breadcrumbs are used. Bread Omelet. i cup breadcrumbs I cup milk 4 eggs 1 saltspoon salt 1 tablespoon butter 3 tablespoons cheese. Pepper to taste. Soak the crumbs for fifteen minutes in milk,, add the salt, pepper, wellbeaten eggs and the grated cheese. Heat a frying pan and melt the butter in it. Pour in and cook gently. When brown underneath, put under a hot grill to brown the .top. Fold and turn out on to a very hot dish and serve immediately. Cheese Fondu. I 1 cup stale breadcrumbs ' 1 cup grated cheese 1 cup milk 2 eggs 1 tablespoon butter i tablespoon salt 4 teaspoon mustard a teaspoon red pepper Mix bread, milk, and cheese in a saucepan and cook very gently till cheese is melted. Add beaten eggs and cook till thick and smooth. Put into buttered baking dish and bake in moderate oven till brown on top.