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Show UU- HOUSEWIVES, LOOK TO YOUR BREAD BOX An expert' on household economy recently said that no woman could be really considered an economical econom-ical housewives who permitted a constant con-stant waste of bread. "The woman whose refuse cans show a daily outgo pert, "Is just as much at fault ps thei business man who permits a constant leakage in the stamp drawer in his office, or the manufacturer who permits per-mits leakage of water or power to go on unchecked In his factories." Many a modern housewife would answer this statement with something some-thing like this: "The few crusts of bread that are wasted in my bread box every day cannot possibly mean a money loss of more than a few cents a week surely not more than a dollar or so a year. For that consideration surely no one save the very poor would feel the necessity of eating stale gTead or of going to very great pains to find ways of using It up. The time spent in stopping this waste would be far more valuable than the amount of the Iobs amounts to." This might be true of there were even the slightest danger from using stale bread, or were there any possibility pos-sibility that bread kept for a day or so might deteriorate In nutritive value. As a matter of fact yesterday's bread is better for certain culinary uses than is fresh bread and, once a housewife works out a scheme to use this surplus sur-plus of bread, neither she nor the cook will find it troublesome. In the first place, bread crumbs or cracker crumbs are always needed in frying croquettes of all sorts and in making various "bread" dishes. These bread crumbs will keep perfectly well for 10 days at a time and with a little thought a constant supply can be kept on hand. There is not tho slightest reason why any housewife should spend money to buy prepared cracker meal or bread crumbs in special packages. pack-ages. In order to effect an economy of fuel it Is a good idea to dry out the bread to he used in this way some time when it is necessary to have the oven heated Vr some other purpose. The bread &ould be out in small Pieces and allowed to dry thoroughly it S,,e?' "wtt"ut .becoming brown. hr v1."101 bo turned out on a If -Ii!i. d nd rolled to a powdor. nwv 7fl bo. put In a perfectly dry armoBgr ciaftjafuaput wjC2r future use. From bread that Is not quite fresh it is a good idea to make crutons to be used with all sorts of heavy soup, These crutons should be made from bread cut in squares a little over a half Inch across and they may be browned either In the oven or by frying fry-ing in deep fat. They should be served serv-ed hot and passed with the soup course. For all sorts of meat loaves and meat croquettes bread crumbs may be used. Usually the reclpo for these dishes calls for either bread crumbs or cooked rice. With bread going to waste In the bread box why not use the crumbs instead of the rice? At this time of year when vegetables are plentiful it is a good idea to use some of your stale bread crumbs In making the filling for baked vegetables. Tomatoes, To-matoes, green peppers and cucumbers can be hollowed out and filled with a mixture of bread emmbs, a little meat and the minced pulp taken from the middle 65 the vegetable in the case of the tomato. Bread crumbs can also be used in scalloping all sorts of vegetables, vege-tables, such as tomatoes, cucumbers, egg plant and potatoes. From yesterday's bread one can always make French toast, which may either be served with 'butter for the piece de resistance at luncheon or with a little jam or jelly for desert Then, too, a part loaf of stale bread can be cut into thin slices which can be browned to a golden brown In the oven and served in place of bread with dinner. Crisped bread of this sort is served at many of the best equipped hotels, not for reasons of economy, surely but because it is preferred pre-ferred by many epicures to fresh bread. Here are a few dishes that make use of bread that is not fresh that are worth remembering if you are one of the many housewives in the land who have not solved the problem of bread economy. To make patty cases the stale bread BEB -S BC- i a S SSSBS CBCS SBBEB 9 i should be cut in squares 2 1-2 Inches deep. A portion of the center which may be saved to make crumbs should be removed and the bread cases each dipped In beaten egg diluted with milk and seasoned. The shells should then be dropped in deep fat and browned to a light brown. They should be used with creamed chicken or other cut up meat in gravy. By many persons per-sons they are preferred to the usual patty shells made of French pastry. Brown Betty. Dear to the hearts of children is brown bettj' made from four cups of cut up apples, five cups of broken stale bread, one cup of butter, or a litle more 2 1-2 cups of sugar and seasoning of nutmeg and allspice. The ingredients are mixed together thoroughly and then baked in a slow oven. It is good to serve this with hard sauce or whipped cream. Bread Sauce. A good vegetables sauce, to be used Instead of white sauce, is made from one-half cup of bread crumbs, ane cup of milk, a small onion, if the flavor Is liked, and a teaspoon of butter. Put the bread crumbs In the milk and add the onion. Allow It to simmer slowly before needed bring to the front of the stove. Take out the onion and beat for a minute until smoth. |