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Show Hon't Wagtz Htale ptear1He it L N")W thnt the scarcity of wheat and the serious demand for it has been brought home to us, not a bit of bread should bo thrown away. We have been great sinners in this respect. The gnrbage pails in the cities have had not only slices but cen loaves which wcro absolutely wasted. Fortunately I oat of town, where there are pigs or chickens to bo fed, it is not altogether wasted, but nowhere should it be thrown nwny, since there nre mauy excellent ways of utilizing it In England the uso of toast has been discouraged because persons havo been in tho habit of discarding any toasted , bread that was left over even more than they have plain bread, but it, as well as all 'bread scraps, may be thoroughly dried out in a moderate oven and rolled into crumbs for which thero are many uses. Chops, tzg plant, oysters and many other kinds of food thnt are to be fried arc delicious dipped in beaten egg taad then in bread crumbs. Dried -bread fck crumbs aro good, too, to sprinkle over tho top of creamed fish or vegetables, with or without cheese, and browned in the oven. They mny be used for creamed end baked eggs which are prepared with various sauces and uudcr different names. They are also excellent for . Various scalloped dishes. Stale bread is nlwnys valuable for turning. No bread should be eaten the first day o its baking if one has a regard for ' health. If it is a littlo too stale, however, how-ever, to be palatable ono may always make French toast by beating up an egg, ith enough milk to moisten the bread, and then frying it A good breakfast or luncheon dish may also be made by breaking stalo bread into small pieces and bixing it thoroughly with milk and egg, vrith a pinch of salt and a bit of butter, beating it into a batter. It may then be dropped upon tho griddle and fried liko batter enkes. Bread pudding when made at home is R dessert by no means to be despised. An Excellent recipe Is: Soak one pint of fine crumbs in a pint of warm milk until Mft Add three tablcspoonfuls of cocoa JW dissolved in a littlo wator, three well jjp' beaten eggs, a half cup granulated sugar, then another pint of milk. Set the pud- 1 ding dish in a larger pan of hot wntcr f, and bake ono hour. Servo with whipped cream flavored with vanilla or with a Muce made from a scant cupful of sugar, a tablospoonful of cornstarch and n cup , of water. Cook in a doublo boiler ten or fifteen minutes, and just beforo serving put in a tnblespoonful of butter and a half teaspooufnl of nutmeg. I Brown Betty Ib another dessert in tho tanking of which brend crumbs may bo .j utilized. Put a layer of bread crumbs In the bottom of a baking dish, then a layer of tart, sliced apples, and so on in nltcr- : nation. Tho top layer should be of bread I ' crumbs. Add n half cup of water to a half cup of molasses, stir in two table-spoonfuls table-spoonfuls of brown sugar, pour over the crumbs and bake in a moderate oven for one hour. Serve with hard sauce or with cream |