HOW TO EKE OUT THE BREAD BILL

Dominion, Volume 1, Issue 110, 1 February 1908, Page 11

HOW TO EKE OUT THE BREAD BILL

Tlu> rise in the price of provisions is makinf thrift more, than ever essential in lionsclioTd matters it' the standard of comfort and well-being is to be maintained, and, as t our is one of the commodities ufk-cted, attention mav well bo directed to methods of economy in 'the. matter of bread. , Of course, tho economy must be practised in managenientnot bv a lessening ol the amount- actually consumed, but by prevention of waste-and so -accumulations ot stale bread must, bi Guarded against, though, at tho same time, new bread should never be eaten,, or the sake both of economy and digestipn.- l»i; best- bread- is perfectly fresh and sweet -aftci several days, i)" ( l orclitinry bakers loaves should be at least a day old when cut: stolid in an earthenware pan fitted with a lid and stindincc on two pieces of wood to Flee circulation of air beneath, the pan kept- free from crumbs, scalded out occasionally and kept in a cool dry place, biead will remain in good c°ndition for (l f^ 0 Should a loat hecomo at all stale, it maj uo freshened bv slightly damping the crust uit-h hot water,'and putting it in a rather coo oven for an hour, or, better, by mappingi< in a clean, damp cloth, enclosing, m an unbroken paper bag, and then putting in m unnecessary cause of waste is the cutting' of too .much bread breafl and butter at mealtimes, lor it _is P ; - fectlv easy to cnt- more- if wanted. AVttn tnc utmost care, however, there will inevitably be soiuo accumulation'of scraps of bread,, and these may easily be, used up if c ™ [llll v^ ] served, and not- kept too long. lhoj should bo stored in a small bread-pan by themsehes, so that they will not, become broken, and it, is best to-use them as soon as possible. Tf not too dry they may be rubbed wire sieve, or on a bread grater to to 111 crumbs for Making forcemeat, "bread sauce, or for a breadcrumb, pudding, to lie , made thus: Take a pint of milk, and put into it a piece of the yellow rind ot a lemon; let- it infuse by the side .of tho\ fire, for twenty minutes,' then boil and strain' it .over--hiilf a pound of the crumbs: when it has coolecl a little beat in lo*. of.butter twO f Woll-whiskcd eges, two good "tablespoonfills of sugar, and, ifTikcd, 3oz. of currants and a little candied neel Put into - a buttered lmsin and boil for air hour, or bake for three-quarters of an hour. This may be -varied bj. omitting the currants:and candied peel,'lining a piedish with short pastry, and spreading the bottom with jam, then filling with the, pudding mist lire and baking for an hour. Slices of stale bread, if not, too dry, may 1,0 -used for toast, and very, stale slices may he toasted if. they are dipped into hot. watei first Crusts,-or pieces too small tor toast, should be put, into a moderate oven for some. t,iui" to hecomo quite dry aiid crisp tbioiigli ■ and .'of a golden brown . colour, and when coldjcrusbcd to fine crumbs for fried bread-

crumbs; for raspings for ham or boiled , baconthey should bs' reduced nearly .-to powder," iind piit into ajdredgfir which is kept 111 a drv place. - These crumbs aro excellent for "ivi'ng the desired' golden" brown colour to fish or cutlets. Stalo bread without tho crust (which may be converted into raspings) fried, in clarified butter, or oven 111 good dripping, will make croutons-for soup, sippets lor entrees or hashes, and may be served as. a change from toast beneath poached eggs or 'with eggs;and bacon.; / Even the- driest' pieces, if they have .bcen. v properly kept, may lie made into puddings' if well soaked first in boiling milk, or liiilk and water, then boaten thoroughly and any tough pieces removed. The mixture may then be treated as doscribed for breadcrumb puddings, and either boiled'or baked. : "With so many possible outlets for bread in' its different • degrees of- stateness,, it is evident that 110110 need be wasted in thehousehold ,where method and thrift reign,but the greatest economy of all is practised liy the housewives who go a step further, and make their own bread. .; Lancashire people visiting in the south cannot understand how Londoners especially remain - content with the product,of many,bakers' shops, and they return to enjoy their home-made loaves with renewed zest and pride. With; a little practice any cook, who lias . time,' may make bread at home at, considerably less cost, than that-bought, and the saving is increased by its better, quality and freedom from adulteration, making it more,', nourishing and more wholesome, as well as more palatable. The inexperienced breadmaier had better try for a few ■ times with a small quantity, so as to'learri, by practice without risking a largo batch.' , '

• School slates spread infection, according to the headmaster of Duchess Road School, Sheffield. To the abolition of slates he attributes tho school's freedom frorn epidemic disease in the last 12 months. In' Birmingham hardly .a slato is to bo found in the schools, their abolition having been dccidod on,'because.'of their recognised liability to spread infection. • * London apologises for having any occupation "at all, and affects disinterestedness in crass commorcG, and explains that it- really started out to be a poet or a scientist originally, but had to go into trade for a living.-— "Saturday Evening Post," Philadelphia. Thcro has recently been set going in America a scheiiio to bring homeless children and childless homes together." The statistics show that there are in tho .United States 180,000 children being brought up in institutions, while there are said to bo 2,000,000 homes where there are ,110 families. 'Photographs of the children eligible-for adoption, with short accounts of their histories, are published by one newspaper, which has taken up the matter,' and 1 n number of'leading women are co-operating in the plan,'