| Show Stale Bread Is Not Essential That Call for the Staff Recipes of Life as an Ingredient ent Will Be De Satisfactory if Fresh Loaf Is Used for the Purpose Old fashioned recipes which contained con con- bread as an Ingredient almost always stated stale bread which was usually on hand In households when bread was made at home once or twice a week Nowadays with bakers bakers' bread fresh resh dally we are not as likely to have ha in ine e a supply of stale bread on hand band If It you are planning a bread pudding or any anI other dish which calls caUs for forrend rend bread as a foundation you rou must remember remember re re- remember member to put an extra loaf on the market list lilt It Is II not usually necessary necessary sary to have this bread stale tale for formost formost most mot purposes because the fresh loaf Is perfectly satisfactory Crumbs for or dipping croquettes are an tion Of course we all use up the ends of yesterdays yesterday's loaf first but If It we plan a Brown Betty for Instance It it will be as good If not better made with fresh bread If it Is II cut Into cubes and cooked a moment In a very little butter Just try It and see lee I am giving recipes which use ule bread as a foundation and which for this reason realon are easy to make and low In cost COlt We might call caU these recipes semi I Among the popular uses ules for bread t tout ut Is II the leader and how now on one on kind of toast can differ from another I t ISome Some like It soft loft and some lome like It hard harl One person demands thick toast and another must have It thin The crusts must be taken off to suit snit one lone and left on for another Light Lightbrown Lightbrown brown Is the color preferred by bl one and dark dirk brown by another And Anti then there Is french toast which is II really fried bread but which can be made in two ways With the use ule of the electric toaster toast er on on the table table It is possible to suit most persons although even these toasters differ In some respects and most of them work so 10 quickly that they need attention to avoid scorch scorch- ing There Is II a new automatic toaster toast toast- er which Is la fascinating to watch as the toast p pops PI out when It Is II done It must be set let for medium or well done I have found found one WB way In which It ItIs itis Is II possible to get my ml favorite thin toast Most restaurants and all hotels hotels ho ho- label this Melba toast and will produce to order a dainty trimmed thin toast Perhaps one of the best aids in making toast tout Is la a good bread brad knife with a saw edge This should always always al al- ways be used saw Baw fashion to get even slices which are perhaps even more Important for sandwich making Some time later in the season leason I Ishall Ishall Ishan shall shan tell you ou more about varieties of sandwiches Today I am giving the recipe for two delicious luncheon luncheon lunch lunch- eon sandwiches which with something some lome- 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 sut I can recommend this one Tea Ta Muffins A 1 cup bread brud crumbs crumb K cup milk H o cup mol molasses 1 egg ece 1 cups cUPI flour U bt teaspoon salt It H o teaspoon soda iod odI S I teaspoons baking baking- powder H o teaspoon poon cinnamon H teaspoon nutmeg U teaspoon clove clona I 1 tablespoons shortening Soften the bread crumbs In la milk Add the molasses and the beaten eg egg Sift together the flour soda loda baking powder and spices and aud add gradual gradual- ly Iy Add the melted shortening and stir quickly Turn Into greased creased muffin muffin fin tins Bake Dake In a moderate oven degrees degree F. F 25 minutes Open Sandwiches It 12 Jar large slice Iliou buttered bread brand 1 cup shredded cabbage cabbIe 1 cupi cups diced pineapple 1 I lettuce leaves I e Ille chicken or ham 4 cup mayonnaise mayonnaiseS f S sweet pickles pickle I e stuffed olives olive Remove crusts from bread and place two slices on each plate On one piece of bread on each plate place a lettuce leaf leat and a slice of meat a teaspoonful of mayonnaise and the pickles and olives Radishes mB may maybe be used also Mix the cabbage pineapple ppl and pimiento with the rest of the mayonnaise and pile lightly on the other slices A slice Illee of bard hard cooked egg or tomato may mal be put on top of this Garnish with watercress watercress water water- watercress cress or parsley C. C Bell 1311 Syndicate aIH |
