SNAPSHOT COOKERY

Timaru Herald, Volume CXXV, Issue 18617, 12 July 1930, Page 14

SNAPSHOT COOKERY

WHAT CAN BE DONE WITH STALE BREAD. Cut off the crusts and dry them in the oven until brown and very crisp, and serve with soup or cheese. Cut into transparent slices and leave in a cool oven until dry but not brown. Serve with vegetable soup. Soak a slice in milk, and then in a beaten egg until it is absorbed. Fry and serve with bacon for breakfast, or with jam as a sweet. Cut into thin slices, butter, and make into jam sandwiches, soak in milk and fry for a sweet. Make into cheese sandwiches, with the bread thin and the cheese thick, dip in batter and fry for a savoury.

Serve as fried bread with bacon, sausages, tomatoes, or eggs, or with soup or stew.

Make into fruit pudding, by dipping fingers into melted butter, arranging round a basin, and filling centre with sweetened fruit. Steam or bake. Instead of fruit, mashed brains or sweetbread can be used as filling, mixed with white sauce.

Make into summer pudding with stewed prunes or dried fruit, or oranges cut in horizontal slices.

Make into toast and serve with a well-seasoned cream sauce, or onion sauce, for a supper dish.