FoodReference.com (since 1999)
Food Articles, News & Features Section
Home | Food Articles | Food Trivia | Today In Food History | Food Timeline | Videos | Recipes
Cooking Tips | Food Quotes | Who's Who | Food Trivia Quizzes | Crosswords | Food Poems
Free Magazines | Recipe Contests | Culinary Schools | Gourmet Tours | Food Festivals
You are here >
Never waste stale bread, as it may be used to advantage in many ways. The young housewife will be surprised at the many good, wholesome and appetizing dishes which may be made from stale bread, with the addition of eggs and milk.
Take a half dozen slices of stale bread of equal size and place in a hot oven a few minutes to become crisped on the outside so they may be quickly toasted over a hot fire, a delicate brown. Buttter them and for breakfast serve with a poached egg on each slice.
A plate of hot, crisp, nicely-browned and butted toasted is always a welcome addition to the breakfast table.
Serve creamed asparagus tips on slices of toast for luncheon.
The economical housewife carefully inspects the contents of her bread box and refrigerator every morning before planning her meals for the day, and is particular to use scraps of bread and leftover meat and vegetables as quickly as possible. Especially is this necessary in hot weather. Never use any food unless perfectly sweet and fresh. If otherwise, it is unfit for use.
Loaves of bread which have become stale can be freshened if wrapped in a damp cloth for a few minutes, then remove and place in a hot oven until heated through.
For a change, toast slices of stale bread quite crisp and serve a plate of hot, plain toast at table, to be eaten broken in small pieces in individual bowls of cold milk. Still another way is to put the stiffly-beaten white of an egg on the centre of a hot, buttered slice of toast, carefully drop the yolk in the centre of the beaten white and place in hot oven a few minutes to cook. Serve with a bit of butter on top, season with pepper and salt. Serve at once.
Another way to use stale bread is to toast slices of bread, spread with butter, pour over 1 cup of hot milk, in which has been beaten 1 egg and a pinch of salt. Serve in a deep dish. Or a cup of hot milk may be poured over crisply-toasted slices of buttered bread, without the addition of an egg.
The complete 'Mary at the Farm and Book of Recipes' may be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
Please feel free to link to any pages of FoodReference.com from your website. For permission to use any of this content please E-mail: firstname.lastname@example.org All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted. All rights reserved. You may copy and use portions of this website for non-commercial, personal use only. Any other use of these materials without prior written authorization is not very nice and violates the copyright. Please take the time to request permission.