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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

MISCELLANEOUS

TO USE STALE BREAD
 
 
 Take scraps of bread, biscuit and graham bread, too, put them in the oven and dry thoroughly; if they brown a little, it makes no difference; then roll fine with rolling pin and put in a dry place for future use. In making batter cakes in the morning use half flour and half bread crumbs. Also nice to use if making scalloped tomatoes or potatoes or to roll veal cutlets in.

Sister Prudence Miller, New Rockford, N. Dak.
 
 

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