Using Leftover Bread
WHAT TO DO WITH LEFTOVER BREAD — From the COOKS.COM Culinary Archive.
WHAT TO DO WITH LEFT-OVER BREAD
CONTENTS
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WHAT TO DO WITH LEFT-OVER BREAD
The uses for stale bread are so many and varied
that it is obviously unwise to waste a particle.
The bread-box requires constant supervision and
care, especially in summer, when mold forms
so quickly. It should be examined daily in hot
weather, and in all seasons scalded and aired well
before each fresh baking of bread. Small bits of
bread should be slowly dried in the oven until
crisp and brittle, then ground in the meat grinder
or rolled, and kept on hand in a glass jar for
breading articles to be fried, for scallops, croquettes,
dry stuffings, etc. The larger dried pieces, if cut
into presentable shapes, are an excellent substitute
for crackers or croutons with soup, and are often
preferred to fresh bread. Small pieces and broken
slices of stale bread may be used for moist stuffings
for meat and poultry, for griddle-cakes, steamed
bread, bread omelet, toast points, puddings of
different sorts, and for other uses which will readily
suggest themselves.
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Cut stale slices of bread half an inch thick. Trim
off crusts (which may be set aside and used for
puddings), butter the slices, and cut into half-inch
cubes. Place on shallow pan and brown in a hot
oven, turning them so that they may not burn.
Serve with soup.
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The very dry, hard pieces may be used in this
way: Heat a griddle hot, butter it well, dip the
pieces of bread quickly into hot salted water, and
brown on both sides on the griddle. Eat with
butter or with syrup.
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Dip them quickly into cold water, drain, and
heat in oven.
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Use equal quantities of sour milk and small,
broken pieces of bread. Mix and let stand, covered,
over one or two nights. Bits of rice may be
added to this mixture if desired. In warm weather
a little salt may be added. (In this case omit
adding salt later.) When ready to use, put through
colander. For each pint of mixture use one egg, one
teaspoon soda, one teaspoon sugar, one-fourth
teaspoon salt, and about three-quarters of a cup
sifted flour. It is always wise to bake a small cake
first, that any lack in ingredients may be remedied
at once. An extra yolk or small amount of uncooked
egg may be added if at hand. Bake on
hot griddle and serve with syrup.
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Take dry Boston brown bread and break into
small pieces, having two cupfuls. Put into saucepan,
add milk enough to cover (one pint or more).
Let soak awhile on low heat; when all is soft,
increase heat and let simmer until milk
is absorbed. Add a little salt and a tablespoon
of butter. Serve with cream.
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Dry slightly in the oven the needed number of
slices of brown bread and toast them carefully.
Lay them on a warm platter, butter,
and pour over them white sauce,
to which one or two spoons of finely chopped
cooked ham have been added. Serve very hot.
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Put a little bacon fat in a frying-pan. When it
is hot add any cut slices of Boston brown bread and
brown carefully. Slip a poached egg on each slice
and serve hot.
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Cut a slice of stale bread in a large circle. Toast
it carefully over a slow fire until a delicate brown.
Dip the edges very quickly in hot salted water and
put it on a hot baking-tin, where it will keep warm.
Butter if desired. Separate a perfectly
fresh egg. Add a little salt to the white and beat
to a stiff froth. Pile this on the toast, make a
depression in the center, into which carefully slip
the yolk. Heat in the oven just enough to "set"
the yolk, and serve it on a warm plate.
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Toast six or eight slices of stale bread. Melt
one-fourth cup butter in half a cup of boiling water
in a bowl. Quickly dip each slice of toast in it.
place in hot dish, and pour remainder of "dip"
over all.
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Toast bread to a golden brown, having it dry all
through. Keep hot in deep dish in oven. Make
white sauce, using one and a
half cups for six slices of toast. Pour between and
over slices of toast and serve hot. If a softer toast
is liked, quickly dip slices in hot water or milk
before adding sauce.
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Remove the crusts from any slices of stale,
close-textured bread, and cut in strips about five inches
long and one-half inch wide. Roll in melted butter
and brown delicately in the oven, or fry in deep,
hot fat without rolling in butter. These can be
served with cheese instead of crackers.
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3 eggs.
1/2 cup soft bread crumbs.
5 tablespoons white sauce.
Dash of cayenne
Salt and pepper.
Make the white sauce and pour while hot over
bread-crumbs, mixing and mashing them well.
Beat yolks of eggs until thick, and stir them, with
the extra seasoning, into the white sauce mixture.
Cut and fold in the stiffly beaten whites. Have
ready a hot, buttered frying-pan, turn in omelet,
and cook lightly. Set pan in oven to dry off top
of omelet, turn out on warm platter, and serve at
once.
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Dry bread in oven until crisp and brown. Roll
on board, or put through meat grinder, having
crumbs coarse. Serve warm as a breakfast food
with cream.
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Cut the crusts from slices of Boston brown bread
and brown in oven until they are much darker in
color, but not burned. Put into saucepan, pour
boiling water on them, and let stand covered
where they will keep hot for fifteen minutes.
Pour off the liquid into a hot coffee-pot, and serve
with sugar and cream. An excellent and wholesome
substitute for coffee.
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1 pint milk.
4 tablespoons grated chocolate.
2 tablespoons butter.
1/3 cup sugar.
Whites of 2 eggs.
Yolks of 2 eggs.
1 1/2 cups stale bread-crumbs (soaked in 2/3 cup water).
2 tablespoons powdered sugar.
Vanilla.
Scald milk, add chocolate melted over hot water,
butter, and sugar. Stir well and pour over the
soft bread-crumbs and beaten yolks of eggs. Add
one teaspoon vanilla, pour into buttered pudding-dish,
and bake half an hour. Make meringue
of whites of eggs beaten until stiff and dry, the
powdered sugar, and half a teaspoon vanilla. It
may be served warm or cold.
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3 eggs.
2 cups bread-crumbs.
1/2 teaspoon cinnamon.
1/2 cup raisins.
2 tablespoons butter.
1 quart milk.
1/2 teaspoon salt.
Little nutmeg.
Scald milk. Add butter and bread-crumbs.
Beat eggs light and add with salt and spice to
bread mixture. Bake lightly in moderate oven
about an hour. To be served warm with hard
sauce or lemon sauce.
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Butter on both sides three slices of white bread,
add one quart of milk, two-thirds of a cup of
molasses, and a little salt. Bake slowly about
two and a half hours, stirring often until well
mixed. Serve with cream.
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Place alternate layers of chopped juicy apples,
and stale bread-crumbs in buttered baking-dish,
having crumbs on bottom. Add cinnamon and
sugar to each layer of apple, using more sugar if
apples are very tart. Make a top layer with bread-crumbs
and add more butter. Bake for an hour, covering
dish at first. Crown crumbs on top. Serve
warm with hard sauce or white sauce,
or if preferred, sugar and cream. Scant sugar in pudding if sweet
sauce is used.
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1 pint currants.
1/2 cup sugar.
6 or 8 slices stale bread.
Stew fruit, boiling about five minutes. Add
sugar just before removal from heat. Cut crusts from
bread and fit slices neatly into bowl or dish from
which the pudding will turn out well. Pour currants
between and over slices, covering all parts
of bread. Cover closely, place in the fridge to set.
Serve cold with cream and sugar.
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1 cup of fine sifted bread-crumbs.
1 cup flour.
4 tablespoons sugar.
1 cup pitted cherries.
4 tablespoons butter.
About 1/2 cup of milk or enough to make a soft dough.
1/2 teaspoons salt.
2 teaspoons baking-powder.
1 egg.
Mix crumbs, flour, sugar, salt, and baking-powder
together. Rub in the butter with a
spoon. Beat the egg until light, add the milk, and
stir into the dry materials. Sprinkle the least bit
of flour on the cherries and add them. Bake about
half an hour. Serve hot with vanilla sauce.
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Apples.
Light bread dough.
1/2 cup molasses.
1/2 cup sugar.
2 tablespoons butter.
Pieces of stale bread.
1/2 teaspoon clove.
1/2 teaspoon cinnamon.
1/4 teaspoon nutmeg.
Fill a good-sized baking-dish with juicy apples
pared and quartered, cover with a crust made of
bread dough (or pastry), and bake until
apples are soft and crust brown. Take off crust
while adding to apples the butter, molasses, sugar,
spice, and pieces of bread. (Amount of bread may
vary.) Replace crust, having brown side down,
and spread with some of the apple. Cover closely
with a pan and bake in moderate oven for two hours.
Turn out on flat dish and serve cold with cream.
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Take half a loaf of stale graham bread before it
gets very dry, and cut off all the hard crust. Press
seeded raisins well into the bread to cover the entire
surface. Make a custard mixture of two cups of
cold milk, two eggs, four tablespoons sugar,
one-half teaspoon salt, one teaspoon mixed
spices, and one-quarter teaspoon nutmeg. Mix
the sugar, salt, and spices together and add them
to the beaten eggs. Pour in the milk. Soak the
bread in this until it entirely absorbs it, turning
occasionally so all sides are moistened. Put into a
buttered pudding-mold, and
steam one hour. Serve with maple sauce.
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1 pint bread-crumbs.
1 cup cold water.
1 cup molasses.
1 teaspoon soda, dissolved in hot water.
1 egg, well beaten.
1 cup flour.
1 teaspoon cinnamon.
1 teaspoon clove
1 cup raisins, cleaned.
1/2 teaspoon salt.
Mix together and steam three hours. If half
rule is used, do not divide the egg. Nuts may be
substituted for part of raisins if desired. Serve
with hard sauce.
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Cut five or six slices of light, stale bread half an
inch thick. Mix one beaten egg with one cup
milk, add one-fourth teaspoon salt, and soak bread
in this for fifteen minutes. Brown in hot butter
in a frying-pan or griddle. Serve with raisin sauce.
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Take any pop-overs left from breakfast and
make an opening in them just large enough to
neatly fill the center. For four to six pop-overs
make a filling of one-half cup of cream sweetened
with two tablespoons of sugar and flavored
with one-quarter teaspoon of vanilla or a little
lemon-juice. Add a very little salt and whip it.
Stir in one teaspoon of melted gelatin. Place in
fridge to chill. When ready to serve stir in half
a cup of any fresh fruit that has been sugared,
then drain off the juice, and fill the pop-overs.
Serve at once. The fruit may be omitted.
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2 cups white bread-crumbs.
1 cup milk.
2 cups pecan nuts of English walnuts.
2 beaten eggs.
1/2 teaspoon salt.
1 teaspoon poultry dressing.
1/2 cup melted butter.
Pepper and celery salt.
Soak bread-crumbs in milk and eggs. Put
nuts through meat grinder, but do not use
finest cutter, as they should not be as fine as meal. Mix
with crumbs, milk, eggs, and seasoning. Grease
oblong bread-pan and put in mixture, pouring a
little melted butter over top. Bake half an hour,
basting often with butter. Turn out on platter
and serve hot, or slice cold. Use parsley for
garnish.
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SAUCES AND SYRUPS
Cook in double boiler half pint of milk, with a
small onion and two cloves. Strain, put in saucepan,
and add half a cup grated white bread-crumbs
from the inside of the loaf, mixed to a paste with
some of the hot milk. Let boil a few minutes,
stirring and blending well. Add one-fourth teaspoon
salt, a dash of cayenne, and a small piece of
butter just before taking up. Two teaspoons chopped
parsley may be added if desired.
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1/4 cup butter.
1 cup sifted powdered sugar.
1/2 teaspoon vanilla.
Nutmeg.
Cream butter, add gradually powdered sugar,
and beat together until light. Add vanilla, pile
in dish in which it is to be served, grate nutmeg
over top, and set in ice-box until needed.
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1/2 pint sugar.
1/3 cup butter.
1 egg.
Juice of half a lemon.
3 tablespoons boiling water.
Cream butter and sugar well, add egg, beaten
very light, and lemon-juice. Beat all together
thoroughly and add the boiling water, a tablespoon
at a time.
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2 tablespoons butter.
A few drops lemon juice.
1/2 cup soft brown sugar.
Scant 1/4 teaspoon maple extract.
Cream the butter, add the sugar slowly, and beat
well. Then stir in the flavoring. Set in the fridge
to harden a little before using.
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3 1/2 cups light-brown sugar.
2 cups cold water.
Cook sugar and water together, stirring until
sugar is melted. Skim well while boiling. Boil
for about thirty minutes, or until a little of the
liquid put on cold saucer will thicken. Syrup may
be flavored with maple, using part maple sugar.
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1/2 cups water.
1/3 cup raisins.
1/4 cup brown or white sugar.
1 teaspoon flour
Sprinkling of salt.
Nutmeg.
1 teaspoon butter.
Boil raisins in water for fifteen minutes, add
sugar, boil fifteen minutes longer. Thicken with
the flour blended with a small amount of water.
Add salt and spice, and just before taking up, the
butter. Stir well and serve.
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1 cup boiling water.
4 tablespoons sugar.
1/2 teaspoon lemon juice or a bit of lemon-rind.
A little salt.
1 egg yolk.
1 tablespoon corn-starch.
1 teaspoon vanilla.
1 teaspoon butter.
Mix the corn-starch, sugar, and salt, and pour the
boiling water over them. Cook until thickened.
Remove from heat, beat in the egg, yolk, butter, and
flavoring.
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2 tablespoons butter.
2 tablespoons flour.
1/4 teaspoon salt.
1/8 teaspoon white pepper.
1 cup milk.
Melt the butter, stir in the flour and seasoning
and cook slowly without browning until the mixture
bubbles. Remove from the high heat, add
the milk gradually, beating and stirring constantly
until the sauce thickens.
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