THE RIGHT USE OF BREAD.

Hawera Star, Volume XLV, 22 August 1925, Page 17

THE RIGHT USE OF BREAD.

To waste bread was regarded by our forebears a.s a crime, and to throw a •piece into the fire was regarded not onlv as .sinful, but as being about the most unlucky thing anyone could do, and the superstition persists in many places’ to this very day'. Yet an immense quantity of bread is wasted each day. Indirectly this waste helps to keep up the price of bread, the consumption of which is, in most homes, larger in proportion than that of any other food.

i The only way of preventing waste is to buy as little bread as suffices, and to use it carefully, so that, pieces are not collected. If there are pieces left over they should be put to one of the many' good uses for which they are suitable. Of course, the most economical way to use bread is to keep st for at least 12 hours, but this would not find favour in many homes. For those who insist -on new bread, and who “would rather feed the fowls with a stale loaf than eat it,” the following “wrinkle” may be of use. Take the stale loaf and dip it into water, and then reheat it in the oven in;

the outside is quite dry again. Another suggestion for saving bread is to see that one loaf is finished before cutting another. The best advice to the ordinary housekeeper is to remember that the “heel” of a loaf and all -the uneaten slices and odd bits which collect in the bread-tin can be utilised, for the food value of bread is not lessened because it is dry and stale. And above all, it should be remembered that a piece of mildewed or mouldy bread in the crock or tin will spoil the flavour of all the new bread that is put in with it. The odds and ends, such as the cuttings from sandwiches and the pieces cut for the dinner table and not used, will provide a useful supply of bieact crumbs for covering cutlets, rissoles, fish < and other fried food. Theb road should be put into ai .slow ove.n and left until it is crisp right through and golden in colour. Then the pieces mould be rolled with a rolling-pin or put through the mincer. The crumbs fchould be sifted and put into an airtight jar, and will keep for months, i Fritterlehs. —Cut some stale bread into neat pieces, and moisten with sweetened milk, but do not make them .“sloppy:” Dip into thin batter (two tablespoons flour and one well-beaten egg blended with milk until as thin as pancake batter). Fry until golden bio,wn in clear dripping. Put a spoonful of jaan on each, or heat some golden syrup, and pour it over the fritters. Servo hot.

Bread and Marmalade Pudding.— Trim the crust from the pieces of bread, butter them, and cut as thin as possible. The size does not matter. Spread each piece with marmalade (or any jam), arrange in a greased piedish, mix a pint of sweetened milk with two or three well-beaten eggs, and pour the mixture over the bread, and bake in a moderate oven. -. Guard’s Pudding.—Mix together two tablespoonfuls of melted butter, 3oz fcugar, 3oz bread crumbs, two tablespoonful.s of raspberry jam, which has been rubbed through a sieve to keep back the seeds, one egg, and one saltspoon fill of bicarbonate of soda. But into a greased mould and- steam for two hours. Turn out on a hot dish, and servo with hot raspberry jam sauce. Brown Betty.—Arrange alternate layers of sliced apples and breadcrumbs in a pudding-dish, and sprinkle each layer with a little sugar, butter, 'cinnamon, and mixed spice. AVhen

tiiy disk is almost full pour over the bread half a cupful of golden syrup, (mixed with half •a cupful of warm water. Cover with breadcrumbs, and bake. A few raisins are an improvement. . . Savoury Cake. —This is to be served with hot roast meat, especially with pork or veal, and is excellent. lake do 7, breadcrumbs, either white or ibrown or mixed, quarter-pint water, 2 a/, finely chopped suet or dripping, one large onion, a tea,spoonful finely chopped parsley, a good pinch powdered teage or thyme, one well-beaten egg, salt to taste. Soak the breadcrumbs in the water,' mix well with the finely chopped suet or dripping, four tablespoonfuls of the finely chopped onion, the herbs, egg, and salt. Mix well, land bake in' a well-greased pan in a moderate oven. Cut into portions, and Serve with the meat. It also can be eaten in' place of meat on abstinence days.. mii