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Show r r t nth n m The Kitcken Cabinet ncj, Western Newspauer Unlun.) Wives are the only laborers on earth who work for board and clothes; even these are often indifferent. in-different. WHAT TO DO WITH BREAD There is probably no greater waste In the kitchen than that of bread. A piece of bread PppSgj that has become P;!;ph!?!i!!iSn4H dry is usually considered con-sidered useless by f' " 's-i-Uj a vast majority i aL ol cooks. There A'. ( Jja nre a countless " ' 1 JfJ leftover bits that cannot be used for toast, that are thrown into the garbage pail. These small scraps could be made into palatable palat-able and wholesome creations, to say nothing of the saving. All crumbs left from the bread board, all trimmings of sandwiches, all broken pieces not available for t iast should be gathered. A dish which is both appetizing and filling may be made of these crumbs and bits while they are still moist. Try the following: Egged Bread. Remove the crusts from broken bits of bread. Break it into small pieces there should be two and one-half cup fills. Melt four table-spoonfuls table-spoonfuls of butter or two of butter and two of ham fat ; add the bits of bread and toss them lightly until well coated with fat. Pour over the bread three eggs slightly beaten and diluted . with one-half cupful of rich. milk. Continue Con-tinue to toss the mixture lightly with a fork so that each bit of bread is enclosed In a coating of egg. Seuson with salt and pepper and serve. Tomato Toast. Dip slices of stale bread into water and place in a hot oven to become heated through, or steam in a steamer until moist and hot. Butter generously and cover with well-seasoned tomato and serve hot. Rhubarb Pudding. Butter slices of bread and lay In a deep pudding dish, cover with finely cut rhubarb, mixed well with sugar; repeat until sufficient bread is used to serve the family; add a few spoonfuls of water and bake until un-til the rhubarb is soft. Serve hot or cold. Bread Fritters.- Cut stale bread Into thin slices, shape with a small biscuit cutter, spread with butter and raspberry jam, press a pair together end dip Into fritter batter, fry In deep fat and serve hot with maple sirup. There are bread puddings, milk toast, and any number of dishes In which a few buttered crumbs add to both the appearance and nourishment Everyday Good Things. Dried beef cut Into bits, added to a white sauce and used with seallonerl macaroni makes a good luncheon or supper dish. Charleston Egg Toast. Lay nar-row nar-row strips of toast in a pudding dish, then a layer of sliced whites or eggs, then a layer of toast, then a layer of riced yolks. Pour over a highly seasoned cream sauce and heat in a hot oven. Cheese Nuts. Blanch and brown lightly almonds or walnuts, chop and pluce in a buttered pan. Sprinkle with grated cheese and bread crumbs; season sea-son with salt and pepper. Soften with boiling water and bake twenty min-I min-I otes. Serve with toasted crackers. Oatmeal Pudding. To one quart of milk add one cupful of uncooked oatmeal, oat-meal, one-half cupful of sugar and one-half cupful of molasses. Season with salt, dot with butter and bake slowly In a moderate oven one and one-half hours. Serve with cream. Raspberry Flummery. Cover a quart of raspberries with cold water, boil, ten minutes and strain; add a cupful of sugar mixed with half a cupful of cornstarch, thinned for pouring pour-ing with a little cold water. Cook together' to-gether' until the starch is thoroughly cooked. Pour Into wet molds. Serve with whipped cream. Peach Cake Pudding. Line a baking dish with slices of sponge cake soaked In orange or peach juice. Fill, the dish with fresh sliced peaches well sugared. Cover the top with a meringue and bake until brown. Serve with cold tream. Creamed Chicken Salad. Soak a tablespoonful of gelatin In half a cupful cup-ful of chicken broth. Chop the white meat from a well-cooked chicken or put It through the meat grinder Beat well the yolks of four eggs, add otw and one-half cupfuls of hot chicken broth, cook over water til! thick, add the gelatin and seasoning to taste Stand In cold water to chill. Mold and serve with mayonnaise. Parsley will keep for two weeks If well washed and placed In a mason Jar. Set In the Ice box and sprinkle once with cold water. Savory Sliced Ham. Mix together three teaspoonfuls of dry mustard one-fourth of a teaspoonful of pepper' two tablespoonfuls of catsup and a few dashes of cayenne. Have ready a pound of thinly sliced boiled ham Spread each slice wtth the mustard mixture, with a sprinkling of grated American cheese, using n cupful Place the slices on top of each other and bake for fifteen minutes In a hot oven. Remove and chill. When ready to serve cut down at right angles to the layers. |