USES FOR STALE BREAD.

Star (Christchurch), Issue 16456, 18 June 1921, Page 6

USES FOR STALE BREAD.

The price of bread continues to rise, so it behoves us to use it with discretion and see that none is wasted. To make a stale loaf like new bread, put the loaf into a steamer over a saucepan of boiling water. Cover the steamer and leave the bread for five minutes.

Cat stale pieces of bread into rounds or fancy shapes. Fry these in hot fat and use as croutons on which to dish liors d’ceucres or savouries. Or cut into dice and fry, to serve with soup. Dry crusts of bread in the oven. When crisp crush with a rolling-pin, rub through a wire sieve, and keep the crumbs in tins or bottles. They are ready for coating fish, rissoles, or anything which lias to be fried.

Stale bread is useful for making: various puddings, either boiled, steamed, or baked, for bread sauce, and for bread panada, or for crumbs for forcemeats of different kinds-

Stale bread and butter may be spread with jam and made into sandwiches- Dip these in hatter and fryin hot fat; drain well, sift sugar over, and serve hot. Or make it into bri?ad and butter pudding.