Stale Bread and Its Uses
Fill a buttered baking dish with slices of bread from which the crusts are trimmed off, spread each slice generously with butter and turn buttered side. Sprinkle between each layer freshly-grated cocoanut. Beat three eggs slightly, add two-thirds cup sugar, one-fourth teaspoonful salt and one quart scalded milk; strain this mixture over bread, add a slight grating of nutmeg over top of pudding, let stand thirty minutes. Bake slowly one hour in a moderate oven. Brown the top richly and serve hot with Creamy Vanilla or Hard Sauce.
Process: Soak bread crumbs in scalded milk thirty minutes; melt chocolate over hot water, add half the sugar and sufficient milk from the bread and milk mixture to pour readily; add to bread with remaining sugar, salt and vanilla, add eggs, slightly beaten, and shredded nuts. Turn in a buttered pudding dish and bake slowly one hour in a moderate oven. Serve with Hard or Cream Sauce.
Process: Cut bread in one-third inch slices, remove the crusts. Beat eggs slightly, add ingredients in the order given. Soak bread in mixture until soft. Cook on hot, well-greased griddle, brown on one side, turn and brown on the other. Add more butter if necessary. Remove from griddle to serving dish, sprinkle lightly with powdered sugar and a few grains cinnamon. Serve for breakfast or luncheon.
Process: Remove the crust from bread and cut in thick slices, grate each slice by rubbing it through the croquette basket or colander. Melt butter in a sauce-pan, add crumbs and toss lightly with a fork, cover bottom of well-buttered baking dish with crumbs and cover with one half the apples, sprinkle with half the sugar, nutmeg, lemon rind and juice mixed together; repeat, having layer crumbs on top. Bake forty-five minutes in a moderate oven, cover with a buttered paper the first thirty minutes of cooking. Remove paper and brown richly.
Cover the bottom of a well-buttered baking dish to one-third its depth with Apple Sauce, arrange stale bread spread generously with soft butter, crusts removed and bread cut in small pieces and fit closely together over Apple Sauce. Sprinkle generously with sugar mixed with one-half teaspoon cinnamon; dot over top with two tablespoons butter. Bake thirty-five minutes in a moderate oven. Serve with Hard Sauce or sugar and cream.
Croustades of BreadCroustades of Bread
Croustades of Bread
Shape stale bread cut in two and one-half inch slices into boxes, using a biscuit cutter; with a smaller cutter stamp out centre, being careful not to cut through. The wall of boxes should be one-third inch thick. Place boxes on a plate and baste them with egg diluted with cold milk, using two tablespoons milk to each egg. Season egg with salt, and when each box is well-soaked, drain, lift carefully with a spatula, place in a croquette basket and fry in deep, hot fat. Drain on brown paper and fill with creamed chicken, sweetbreads, mushrooms, brains, etc.