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Show w LoN I WASTE STMT. BREAD. By Bertha E Skapleigh, h I olumbla T nlvcrsitj Tho war taught us many things, perhaps the one most needed In the home was not to waste bread. Bread ls surely the s'taff of life and , every people on earth has some kind of bread. To tho highly civilize! j man. "white" bread ls a necessity. ; In cities, comparatively few housekeepers house-keepers bake their own bread. Much' ' is left over from the bought loaf, apd It Is the left-over bread which; We are to consider. I There Is the "soft stale" bread. I Which later becomes hard and dry. j The first Is. of course, used largely , for toast, which may be buttered or creamed. I I IT IN STRIPS. The slices may be cut In strips or cub.es after toasting, and be served With soup Tiny dice of bread may be fried with, onions and fat, and I cooked with milk and water for an 1 excellent soup. Often the toast Is used for a gar-I nish. Cut a slice of toast across cor-If cor-If ta nd dip t he points In nv 'ted butter and chopped parsley. BRE l I't DOING. Then there are the bread pud-.' lings: Sometimes they are so poor-! ly made one dreads to suggest a' bread pudding, lest one recalls a poor dSSBsrt by that name and refuso to) try another. But a bn ad pudding well made 1 one of the best desserts. First, there Is the "bread and butter" pudding then the plain pudding made with! crumbs. This Is varied by adding raisins and currants, stewed fruit. or Dy caramelising the sugar used in P. ,r by adding melted chocolate or cocoa. Then a more elaborate dessert is called queen's pudding or cold cabinet cabi-net pudding The first has the top of tho baked head pudding covered with jelly and a meringue Tho sec- ond ls combined 'with fruit, canned or. fresh, anil often has stale cake In Its makeup. IIOU T I si ( Bl MBS. Stale bread crumbs are used In preparing all kind.-, of scalloped dishes, and as a top covering In dishes "au gratUi." Bread crumbs are used In nearly all stuffings, either alone with seasonings or combined with i meat. I Dried, rolled and silted, they are I us. d for coating croquettes, meat and ! fish which are to be fried or sauted. Soft, stale crumbs are us,ed for thickening purposes and become, when cooked in milk or stock, the Inundation lor limhales and souffles. The dark brewn crust would best be removed from the slice, leaving the bread white to take a golden color I When baked, toasted or fried, j This dark brown crust need not bo thrown away, but used with other1 crumbs for making a chocolate or spe-elal spe-elal pudding where the color will lot show. Soft broad crumbs may be used fori thickening sauces, one-fourth OUpj taking the place of one tablespoon of flour. Alter the sauce has cooked and thlck.-ned. strain it rubbing all the bread through the sieve. |