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Show Stale Bread Is Not Essential Recipes That Call for the "Staff of Life" as an Ingredi-ent Ingredi-ent Will Be Satisfactory if Fresh Loaf Is Used for the Purpose. Old-fashioned recipes which contained con-tained bread as an Ingredient almost always stated "stale bread," wh ch was usually on hand In households when bread was made at home once or twice a week. Nowadays, with bakers' bread fresh dally, we are not as likely to have a supply of stale bread on hand. If you are planning a bread pudding or any other dish which calls for bread as a foundation, you must remember re-member to put an extra loaf on the market list. It Is not usually necessary neces-sary to have this bread stale for most purposes, because the fresh loaf Is perfectly satisfactory. Crumbs for dipping croquettes are an exception. excep-tion. Of course, we all vise up the ends of yesterday's loaf first, but If we plan a Brown Betty, for Instance, It will be as good, If not better, made with fresh bread If It is cut Into cubes and cooked a moment In a very little butter. Just try It and see. I am giving recipes which use bread as a foundation and which for this reason are easy to make and low In cost. We might call these recipes "semi-made." Among the popular uses for bread, toast Is the leader, and how one kind of toast can differ from another! Some like it soft and some like it hard. One person demands thick toast and another must have It thin. The crusts must be taken off to suit one and left on for another. Light brown Is the color preferred by one and dark brown by another. And then there Is french toast, which Is really fried bread, but which can be made In two ways. With the use of the electric toaster toast-er on the table it Is possible to suit most persons, although even these toasters differ In some respects, and most of them work so quickly that they need attention to avoid scorching. scorch-ing. There is a new automatic toaster toast-er which Is fascinating to watch, as the toast pops out when It is done. It must be set for "medium" or "well done." I have found one way In which It Is possible to get my favorite thin toast.. Most restaurants and all hotels ho-tels label this Melba toast and will produce to order a dainty trimmed thin toast Perhaps one of the best aids In making toast Is a good bread knife with a "saw" edge. This should always al-ways be used saw fashion to get even slices, which nre perhaps even more important for sandwich making. Some time later In the season I shall tell you more about varieties of sandwiches. Today I am giving the recipe for two delicious luncheon lunch-eon sandwiches which, with something some-thing to drink, will furnish the whole course. I shall give the first recipe the general names of open sandwich. Any number of other combinations beside the one suggested here can be used, but I can recommend this one. Tea Muffins. cup bread crumbi cup milk cup molasses 1 egg i: cups flour 4 teaspoon salt teaspoon soda 8 teaspoons baking' powder J4 teaspoon cinnamon teaspoon nutmeg V4. teaspoon cloves 2 tablespoons shortening Soften the bread crumbs In milk. Add the molasses and the beaten egg. Sift together the flour, soda, baking powder and spices and add gradually. gradual-ly. Add the melted shortening and stir quickly. Turn into greased muffin muf-fin tins. Bake In a moderate oven (375 degrees F.) 25 minutes. Open Sandwiches. 12 large slices buttered bread 1 cup shredded cabbago cups dloed pineapple 1 plmiento 6 lettuce leaves 6 slices chicken or ham cup mayonnaise 6 sweet pickles 6 stuffed olives Remove crusts from bread and place two slices on each plate. On one piece of bread on each plate place a lettuce leaf and a slice of meat, a teaspoonful of mayonnaise, and the pickles and olives. Radishes may be used also. Mlz the cabbage, pineapple and plmiento with the rest of the mayonnaise and pile lightly on the other slices. A slice of hard-cooked hard-cooked egg or tomato may be put on top of this. Garnish with watercress water-cress or parsley. . Bell Syndicate. WNU Servlcs. |