USEFUL RECIPES

New Zealand Mail, Issue 1508, 24 January 1901, Page 24

USEFUL RECIPES

STALE BREAD. ‘T do wfish I knew what to do with this stale bread,” said Mrs Newbride. “It seems a shame to throw it away ; but it dries so fast in summer, and Harry dose not like it steamed, and one gets tired of plain toast.” “Stale bread,” cried Aunt Polly, cheerfully. “Why, I can tell you a dozen ways of using it. oome morning when you have bacon for breakfast try FRIED BREAD. “Dip slices of stale bread into salted! water to soften the crust and fry until brown in bacon fat. Add a dust of pepper and serve hot. “Another form of fried bread that can be used 1 as a dessert is ITALIAN FRITTERS. “Beat up an egg with a pinch of salt and stir into a pint of milk. Dip the slices of bread in this mixture and fry until golden-brown in deep fat, as you. would! doughnuts. Serve with lemon sauce. “Mix half a cupful of sugar and a tablespbonful of cornflour in a saucepan. Stir in carefully one cupful of boiling water, and cook for ten minutes, stirring often. Add one tablespoonful of butter and the juice and grated rind of a lemon, and a little more water if too thick. “As for toast, there are numberless ways of using that besides plain buttered toast. For instance, cut dry ®toast into small squares to eat with soup or in cold milk. Or have .

DROPPED EGG ON TOAST. “Fill the spider with boiling water, salt, and then carefully break in your egg.-', cooking three minutes. Dip the water over the yokes occasionally, and take each up on a slice of hot, buttered toast. Add pepper- and more salt if required. “Another nice plan also uses up scraps of cold meat. It is BEEFSTEAK ON TOAST. “Chop fine the cold meat, putting it in the spider with salt, pepper, a dredge of flour and enough water to make a gravy. Let it boil while you prepare slices of buttered toast. Dip some of the meat and gravy on to each slice and serve hot. “Asparagus is nice served 1 on toast, as you know ; and a nice dish for an invalid is made by pouring a cupful of hot. well malted milk over a slice of dry toast. This brings us to the regular CREAM OR DIP TOAST. “Put a quart of milk to boil and thicken with two level tablespconfuls or uour stirred smooth in a little cold milk. Salt and set back. Toast your bread, butter, and dip each slice in the 'dip.’ ' Lay m a deep dish until you have enough bread, then pour over it the remainder of the dip. Use half this recipe for small families. “A lady from Nova Scotia, told me once how to make

L UMBER MAN'S TOAST. “Put- into the spider a lump of butter and some treacle. Dip the slices of stale bread in water and fry until brown. “A nice dish for supper is BREAD GRIDDLE CAKES. “'Soak the dry bread, several hours in a pan of water. Squeeze dry and crumble, adding salt, a well-beaten egg, ■two fable spoonfuls of flour and half a teaspoonful of saleratus dissolved in milk. Add milk enough to make a not too thin, batter, -fry and serve with butter and brown sugar. “A good way to use the waste scraps from boiled ham is to make HAM CAKES. “Chop hue equal qualities of cold boiled ham and bread. Add one tablespoonful -of flour, two of melted 1 butter and two well-beaten eggs. Moisten with hot water until you can make it into thin cakes like fish-balls and fry. To be eaten hot with butter. “I will conclude with three puddings, and after that I hope you will not have much stale bread to throw away. BREAD AND BUTTER PUDDING. “Butter your pudding dish and lay in thin slices of bread and butter, then a layer of 'raisins or currants, filling the d'jsh with alternate layers of breat and fruit —bread at the top. Mix as if for custard a quart of milk, two eggs. salt, essence of lemon, and one cupful of sugar. Pour this over the bread and! let it stand an hour. Adel more milk if needed and bake an hour. BREAD PUDDING. /“Butter slices of bread and cut into small squares, nearly filling the pudding dish. Mix in a cupful of raisins. Beat up two eggs in some milk; add salt, flavouring and four ibaiblespoonfuls of sugar, and pour over the bread, filling the dish up with milk, and' stand on the back of

the stove until hot. Then stir in two tablespoonfuls of flour, wet with cold milk, and bake one hour. CREAM SAUCE. “Put on a pint of milk and let it come to a boil. Stir in a heaping teaspoonful of cornflour, wet in cold milk. Cook two minutes, and set away to cool. When cold, add two tablespoonfuls of sugar; a little salt, and flavour to taste, and either some cream or a well-beaten egg. “New comes the daintiest of them all a pudding to make for a summer holiday or Sunday dessert. It is QUEEN OF PUDDINGS. “One pint of fine bread-crumbs, one quart of milk, one cupful of sugar, butter size of an egg, the grated rind of a lemon, and well-beaten yolks of four eggs. When baked, remove from the oven and spread over the top a layer of raspberry jam. Beat tbe whites of the eggs stiff with a. cupful of sugar and a little lemon juice; spread over the jam and set in the over until slightly browned. Serve cold.”. MAIZE MEAL BREAD. Two cups maize meal, three teaspoonfuls baking powder, two ounces butter, one cup' milk, one cup flour, two ounces sugar, two eggs, salt. Mix the maize meal, flouir, and baking powder well together; then rub in the butter and sugar; beat the eggs and milk together, and make into a rather stiff paste; divide into small loaves and bake in a. quick oven. This is a nice change from, yeast bread; the appetite flags in the hot weather, with children especially, and a change from ordinary yeast bread is often acceptable. OATMEAL BISCtTITS, . Five ounces oatmeal, three ounces flour, one ounce sugar, two ounces lard

or butter, quarter of a teaspoonful soda, one egg, one gill water. Put the lard or butter into a saucepan to melt ; put the flour, sugar, soda, and oatmeal into a basin; put one gill of water into the saucepan with the lard, and when quite hot pour on to the dry ingredients; add the egg, and make into a. smooth paste; turn on to a floured board, roil out the paste as thin as possible. and cut into biscuits; well grease a baking-sheet, place the biscuits on it, and bake in a cool oven for twenty or twenty-five minutes, and then put them ’.on to a sieve to cool. W OATMEAL MUFFINS. d fj One cupful. oatmeal, one and a-half ijcupful flour, one ounce butter, two eggs, salt, two tablespoonids' 'baking- powder, one .pint milk-: "-;. ‘ gq Mix the oatmeal floirr, salt; And bak?: |ing powder well together-;—rub -in- the Ibrft'terptbehMdd>ggs.aficl milk., and mix | smoothly -into. r a ...batter;' half-fill some muffin -rings, and bake on the stove or in the oven till firm. These muffins will be found very nutritious and wholesome.