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Show THRIFTY WAYS WITH WHEAT BREAD AND FLOUR Prevent waste of bread. It is estimated esti-mated that one slice out of every loaf of bread baked every day goes into garbage. This is enough to give over 2Vj million people in the devastated countries :)i pound of bread a day. To keep bread fresh and prevent mold, store loaves in moisture-proof moisture-proof paper wrapping in the refrigerator. re-frigerator. Or if refrigerator space is not available, store bread unwrapped un-wrapped in a well-ventilated box in a cool place, and scald and sun bread box often. Dry bread can be used, but moldy bread is a total waste. Follow the lead of the restaurants restau-rants and serve only enough bread for one slice apiece for each person per-son at the table. Let the family ask for "seconds", and think up ways to make the crusty heel of the loaf a prized piece. Where bread is baked at home, bring back the old-time custom of slicing bread on the table, and be ready to halve the slices to fit the slender appetites. Dry bread makes good toast. Besides plain toast, do not overlook such kinds as French, cinnamon, hot-milk, cheese, jelly and the thin Melba toast that the smart restaurants often serve in place of soft bread. Use dry bread in substantial desserts, des-serts, such as bread puddings, and baked fruit scallops made of "Fingers" of bread combined with canned or fresh fruit and a little sweetening and fat. Turn odds and ends of bread into dry crumbs. Familiar uses of the crumbs are coating foods for frying and topping baked dishes, and stuffing vegetables or meat. Watch, when toasting and baking. bak-ing. Burned bread feeds nobody! In making sandwiches, don't trim off and discard crusts. For sandwiches served at home make the open-face type, using one slice of bread instead of two, or better yet, try to let abundant perishable foods take the place of sandwiches entirely. Don't hoard or waste flour. Buy flour only as needed and keep in a cool dry place, safe from insects and rodents. Watch flour supplies closely in summer, especially if flour must be kept in a warm kitchen. Weevils are likely to develop if flour is stored in a warm room for a long time. "Feed hungry people not the weevils with your flour" might be a slogan. Frances T. Gormley Home Demonstration Agent. |