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Show jalt Bread Waste Is Plea y 9 m . mm m m Housewives Are Told How Recipes as. War Weapons 'fT0U6EWIVKB cn o much to-f to-f I wsr ths conservation of the LX nations luoply of wheat by a 1 more careful and economical I -l breed, according to J. Edyard ,;utlve aecretary of th .committee on food moblllaaHon I -onservetlon. In many house- S.le breed I. thrown away. With j "ttle troublf thla can be put to mot I w kaenlng with the program now " conducted by th food moblll- committee under the direction l!fSi Extension division of i:tah .Cultural college, a statement to .ihoueewlves haa been prepared L,nr how the greet waste In bread 2bs stopped and how beat to utilise rfftlt bread. Jresd ! on of th Item mom JmhiW watd tn American homes," .nth statement "ThU waat la !lLi,l du to th fact that many JUeeper do not think of bread Jrijitln much, but with the recent -nouncemo nT by Wall Lake linkeiw 1 leave hav advanced from 10 Hi! canU there la reaaon for house-to house-to change their view on thla Iter. Many women are careless T7t 'the use of bread and do not ulfflf what to do with th odd and call fnquently found In th bread box. MUOALITY URGED. alao be used Instead of flour and starch for thickening aoupa and sauces. "Any bita of bread which cannot b eaten on the table ahould be saved and crumbed for use In cooking. 8om housekeepers keep two kind on hand: one, stale crumbs made chiefly from ten inside of the. loaf and suitable, for use In place of flour, and dried crumb made from any part of the bread browned a little In a very slow oven and crushed fine to be used In scalloped scal-loped dishes, for the coating of croquette cro-quette or other fried foods, or wherever wher-ever a crusty, fin crumb la needed. To prevent their growing musty, j crumbs should be kept In dry, airtight air-tight containers. Krult Jar are often I convenient for the purpose. HOW TO USE QUICK BRCAOS. J "Yeast-made bread is by no means the only breads that yn be utilised In some of the ways suggested. The quick breads raised by baking powder, soda and sour milk or othsr acid, etc.. dry out more quickly than the yeast bread,probably because the water taj kot no thoroughly Incorporated with! the flour during th making. These breads cannot be freshened simply by putting In the oven like yeaat-ralaed bread. Quick biscuits, however, make dellcioua toaat which Is very convent- ent for serving under meats, eggs, etc. The crumbs made from them may also be used In other breads, cakes and puddings, aa may also corn bread and cake crumbs wherever their flavor Is not objectionable. "Boston brown bread toasted and served with a cream sauce is a delicious deli-cious dish for supper or breakfast. Toasted rye bread is slsoegood. Crackers Crack-ers which are practiciilly dried bread i baked In different shapea, and which may lose their crispness if kept exposed ex-posed when the air la moist, can be freshened or made crisp by putting Into the oven. The crumbs made from them serve many of the purposes of dried bread crumbs. TIMELY RECIPES. A number of recipes for using leftover left-over bread follow: Vegetable Soup One quart akim milk. 1 cup bread crumbs, or I large I sllcea stale bread, salt, email amount spinach or outer leaves leuttce (not more than 4 ounces), 1 small rlice onion. Cut the vegetables Into small pieces and cook With the bread crumbs In the milk In a double boiler. Pancakes One cup "crumbs. t cups skim milk, cup flour, 4 teaspoons tea-spoons baking powder, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon melted fat, 1 egg. Roak crumbs In milk for three-quarters of an hour. Then add other ingredients in-gredients and cook on a hot griddle like ordinary pancakea. ir aour milk is used, substitute one-half teaspoon baking soda for the four teaspoons baking powder. Gingerbread One cup molasses. i cup boiling wster. 11 -I cups fine bread crumbs, 2 1 cup flour. 1 teaspoon baking bak-ing soda, 1 H teaspoons ginger, teaspoon tea-spoon salt, 4 teaspoons melted Jard or other fat. Add water to molasses and combine with the dry Ingredient mixed together, to-gether, then add fat and beat. Bake for about twenty -five minutes in a hot oven. Indian Pudding One cup fine crumbs, 1 quart skim milk, 1-1 cup surar. 2 tablespoons melted butter or other fat, Si cup molasses, t4 teaspoon ginger. 4 teaspoon cloves, teaspoon cinnamon. a Scald the crumbs In milk: add the other Ingredients: and make hours in a slow oven. This pudding may te made with any kind of bread crumb-, but It furnishes an especially good means of using up stale corn bread. Egg Toast Six, slices bread, 1 egg. 1 cup milk, skim milk or water, "4 teaspoon salt. Beat the egg and add the liquid and salt. Let the bread soak in the mixture mix-ture until slightly soft. Then fry to a light brown on a hot, well-greased pan or griddle. More eggs msy be used If available. B -good, fresh bread has a spongy tea-Mn, tea-Mn, which m time disappears, leav-th leav-th bread dry and crumbly, the elttur gradually passing out through th crust. Bread a little too ttal to be appetising, but not yet hard, mar be freshened by putting it lots th oven for a few minutes. The heat seems to drive the moisture from ths crust back Into the center of the laif, nuking the crust more crisp and tat tnunb a little more spongy, gome housekeepers moisten th surface of la, bread and sometimes cover it be-(on be-(on patting It Into the oven, but other, oth-er, think that moistening injures the ttr of the crust without Improving tot crumb. Roll or biscuits which have a peiter surface In proportion to their an dry out more rapidly than bread, k Is good planning, therefore, not to nvide more than will be used at a nasi or st least a day after baking. ftt similar reasons, bread stay fresh lour" I" the loaf than after It is Iked. So more than will be needed ibould be cut for any one meal and oat loaf should be used up before the next is cut Into. When the bread needs freshening It Is a good plan to cut the nsulred slice and put them Into th M for a few minutes Juct before erring. rrftETCHiNQ AN EGO. Toast Is another form m which suthr stale bread can be made at-tnetlTs. at-tnetlTs. In many families it Is served enlr for breakfast, luncheon or sup-w, sup-w, bit the custom which many high grate restaurants have adopted of serving thin, crisp, hot toast with the mors lubitantlal meals, might well be followed st home. 8uch dishes . as chopped meat with gravy, creamed chlrkes sr fish, poached eggs, melted cheese, cooked asparagus. 8wiss chard, haired tomatoes, eta are served very rommonly on toast. Cream or milk tout (thst is, toast with a cream mart or milk gravy, perhaps flavored with a very little chipped beef, salt fish, or other savory! may be used " the main dish at breakfast, luncheon m nipper. "Slices of toast may also be dipped Is water or milk and beaten egg, and ttfhtly browned on a hot greased pan. The recipe for thla dish, which is tilled by various names, is given In ths appended recipes under the heading. head-ing. "Kite Toast." It may be used at brokfast nnd ha th advantage of naklng the eggs "go further" than If In a separate, dlah, or It may be erred with ctnnahnon and sugar, sirup or any sweet sauce for dessert. A A BREAKFAST FOOD. "Another good way of using stale "read or of treating bread so that it li not become stale, I to put the Jwees in the warming oven or on the naet i ef the stove and leave them until un-til they are crisp and a delicate brown rartmgrwit. Thla 1 often called twice-baked twice-baked bread, and Is very popular with ehlldrea and also with grownups, who l? ." "rrunchlness" and th flavor w come, wltn ,h. BilR.ht browning. . e rusk, which once were commonly "7 like breakfast cereals In some j of the country were made by "Mh ng such twice-baked bread with Mling pin. There I nothing new m the Idea 5 "T"1 "" In cookery and ost housekeepers are In the habit of Javlng some on hand for use In ecaj-toped ecaj-toped dishes, stuffing for meat, puddings, pud-dings, etc. Few realise, however, how JJudmor fenerally they might be "Many commercial baker use bread wurnbs to some extent a a substitute Z.E """LP mmny ort ' . gkles. puddings, etc. Crumbs may |