Salt Lake Telegram | 1929-09-29 | Page 49 | Stale Bread Can be Made into Tasty Dishes

St Stale Stale Bread leBre Bread d' d Can an anBe r Be M Made de Into Tasty as Dishes The These There e are Innumerable ways ways' in which h stale brea bread J can be bo turned from waste Into an actual asset to tho the kitchen When bread becomes too stale for fbi t bt ute It should be d dried ried Imme Imme- dr tely If t. t allowed to to for tor any length of ot In the thC bread breadbox breadbox box box It It In may I. I become mouldy and really realy worthless When the bread IB Is' thoroughly dry and crisp put it through the fine tIne knife krUle of the tho chopper per and the crumbs arc aro ro ready rUdy r for r crumbing purposes si Keep b buttered toast crumbs sep ep Rep arate Brate froth from ro l plain bread cr crumbs Properly cared for tor crumbs will m ke keep l Indefinitely but b buttered crumbs can be only kept k only kept as an long aa the butter stays sweet Its It's is i's nce aye a great convenience j ve 1 to It have bread crumbs crumbs' on J rind crumbing croquettes or or combining with oU other material mat In Iq scalloped d dishes balls arid and loaves e pu puddings puddings' thickenings thick thick- griddle cak cakes s and o omelets el USE FOR ST STALE LE CRUMBS Stale bread are aro re usually and are arc used sed when n. n light mixture is hi wanted They absorb le e n moisture Jr than the She dried crumbs and ore are more nore delicate Whole t slices of or briT bt breid do or par parts s o ot loaves that have become too boo stale e to Use tise on the tho table dan can an bo utilized In t toast This Is Is' good for breakfast or luncheon Poultry II are at their best r when made w with ih co coarse stale t le bre bread dl crumbs n. n Tho Thu bread puddings are almost I legion and range rang from the simplest affair for to a a. rich arid and plummy suet pudding for tor festive occasions While a a. a carelessly made hlade bread pudding in is far a a. wen well made one one is is suro Bura to be p popular copular Till This sort ort of of de dessert rt j Ja ly nourishing nour combining tim tho tho start staff of at life milk and eggs It should b be served for luncheon rather than n dinner un unless unless' un- un Je less less' s' s t the HI m meat at course Is I quite light k A A luncheon consisting of or a II sego l vegetable salad and bread pudding I Is Is' well balanced and wholesome wholesome- whole NE