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Show TO UTILIZE QUICK BREADS ' I STALE BREAD RECIPES ' ' Yrast-roado bread Is by no moanB hl only bread that can bo utIUzod Stcr becoming stale. Tho quick yrt3ds raised by baking powder, soda. 1 ird sour milk or other ncld, etc., dry ; more ijulckly than the yeast bread. ' stably becauHO tho water Is not so fhoroaghly Incorporated with tho flour ' i Wring the making. Those breads can rnt be freahenod simply by putting In I HEovenHkeyeast-ralsed bread. Quick! '.'itir: ..a hntt-Pi-(r. m.ikn dnllrlmiH toast , flj Krhlcb Is very convenient for serving T fonder meats, eggs, etc, Tho crumbs H fcjj,, from them may also be used In ' i 'nther breads, cakes, and puddings, as 'i Vjay also corn bread and cake crumbs 1 vhcrover their flavor Is not objec-4j objec-4j Vible. Boston brown broad toasted y L served with a cream sauce Is a j -jfiicjous wish for suppor or breakfast. break-fast. Toasted rye broad Is also good. fCrackcrs, which are practically dried i bread baked In different shapes, and ' i vblcb may loso their crlspness If kept' 1 keipoed when tho air Is most, can bo I j rCshencd or made crisp by putting ' Wo the oven. The crumbs made from j -jjjjm servo many of tho purposes of "jpjed bread crumbs. A number of re- ' clpes for using left-over' broad fol-iloff. fol-iloff. V Vegetable Soup Thickened with Bread I C rum bo 1 quarf skim milk. 1 cup bread crumbs, or 2 largo slices stalo bread, f Salu i Small amount spinach or outer i leaves lettuce (not raoro than 4 oun- ' ("Ismail sllco onion. I ) LUl UlO VCSUUIUIUO iulu oiuci.il jjj;i;a 1 Vnd ctok with tho bread crumbs In 'A ,'tho milk In a double boiler. If a largo ' ' m quantity Is being prepared, as In a ' Bchool lunch room, for example, put the vegetables through a meat cbop- pr. In this case slices of bread may ibo ground with the vegetables, Is or- fder to absorb tho juice. Pancakcc 1 cup crumbs. T 2 1-4 cups skim milk, tosijj i2 cup flour, 'kn 4 teaspoons baking powder, stli , i teaspoon salt. "a a j i teaspoon sugar. Ctt- l teaspoon melted fat. ) 1 egg ttfal i Soak crumbs In milk for 3-4 hour. la to 4 .Then add other Ingredients and cook on a hot griddle like ordinary pan-j pan-j cakes. If sour milk Is used, substl- itate 1-2 teaspoon baking soda for the " A teaspoons baking powder, j Gingerbread . : 1 cup molasses. AAA , j 1-2 cup boiling water. Vi 1 1 1-3 cups fine bread crumbs. 2-3 cup flour. fjp, 1 teaspoon baking soda. jjju' i 1 1-2 teaspoons ginger. I fa 1-2 teaspoon salt. Ijof, 4 teaspoons melted lard, or other fat. "ryj Add water to molasses and combine gec(l with tho dry iffgredients mixed to- m. 1 jether, then add fat, nnd beat Bako ore;- fr aout 25 minutes in a hot oven. njfl. Indian Pudding Made with Crumbs Jjjuj 1 cup fine crumbs, i 1 quart skim milk. : j 13 cup sugar. "i"? 2 tablespoons melted butter or other . l-l cup molassos. 'Vr I 1-1 teaspoon ginger. 1-4 teaspoon cloves. - i 'i 1-4 teaspoon cinnamon. if Scald tho crums in milk; add tho other Ingredients; and bake 1 12 hours in a slow oven. This pudding may be made with any kind of bread crumbs, but it furnishes an especially I, good means of using up stale corn 1 bread. , Egg Toast ! G slices bread. 'tCI ; 1 egg. xai I 1 cup milk, skim milk or water, di i ( 1-4 teaspoon salt. jjr Beat the egg, and add tho liquid and Pft!l, i wit. Let tho bread soak In the mlx- kluro until slightly soft. Then fry to ,1 light brown on a hot, well-gcased pan or griddle. More eggs may bo i used if available. co "A FIGHT FOR MILLIONS" MILL-IONS" with William Duncan, starting at the Cozy Sunday for a three-days run. Bigger and better than the "Fighting . Trail." The program also inr: eludes a thrilling Western drama, "Play Straight or Fight"; latest Current Events, and a comedy. Admission: Children, 5c plus War Tax 1c; Adults, 13c plus War Tax 2c. |