Show DO NOT THROW AWAY PARTLY STALE BREAD different ways of making it quite appetizing good plan to cut off what Is needed at meal and place slices in hot oven croutons are made of odds and ends toasting Js the most cor common method for or making stole stale or partly stale bread attractive but it Is by no means the only one if partly stale bread Is put into a very hot oven for a few minutes it prows grows softer probably because tile the heat tends to drive tile the water fro from the crust back into tile the crumb food specialists of the united states department of agriculture say such warmed over bread Is not as soft and springy a as s fresh but most persons find it very appetizing A good plan therefore when lien bread has lost its Is to cut off what will be needed at a meal and place the slices in ili a 11 hot oven for a I 1 few In minutes intes just before serving in this way vay bread can le be used on the table which would ordinarily dina rily be considered too stale twice baked bread which Is cut bread placed in tile the warming oven or in a pan on the back of the stove and allowed to try dry out slowly until it is slightly brown and crisp throughout offers still another way of making stale brend bread attractive if desired this twice baked bread may be crushed with a rolling pin and used like the ready to eat breakfast cereals in some sanie localities this dish has long been known under the name of husks the little fried cubes of bread called croutons which are served with soup may be made of odds and ends of bread to save time bread simply broken into small mail pieces may 3 be fried either in deep fat or in ili a pan sauteed sau teed and for the same arne purpose sometimes sometime bread crumbs fried in a pan are used as a seasoning or sauce bauce tor for meat french cooks frequently put pieces of stale bread in soups just long enough before serving for them to soften often the well nel known one crust in the pot croute croutc au pot Is simply a thin soup wilh bread in it there are many ways of using stale bread in cooking almot almost every good cookbook gives directions for preparing soft and dry crumbs for use in scalloped dishes bread puddings etc the soft parts of bread may he be used in place of flour or cornstarch for thickening soups sauces gravies stewed tomatoes either fresh or canned etc bal bakers ers often use stale bread and dried finely g round ground cake in place of part of the flour in making fancy broads breads cakes and cookies the housekeeper can often avoid waste by using them in this way in griddlecakes griddle cakes cakes cookies etc MOPS FOR POLISHED FLOORS one may be made of old stockings or any discarded woolen or flannelette material for oiled or polished floors an oiled floor mop Is almost a necessity several makes can be found on the market or one may be made of old stockings or any discarded woolen or flannelette material in a farmers bulletin on farm rome home conveniences obtainable tree free from the united states department of agriculture the following directions for making such a mop are given the material Is cut into 1 inch wide strips which are sewed across tile the middle to a foundation of heavy cloth this Is fastened to an old broom handle handie or in a clamp mop handle the mop when villen finished Is dipped nto into a polut solution I 1 on maue maje of one halt half cupful of melted paraffin and one cupful of kerosene and then allow od to dry to leep it moist it Is rolled tightly and kept in a paper bag awny away from or lamps |