From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.
Stale bread will taste comparatively fresh and new if it be put into a cool oven till it is heated gently through. It will take about an hour. Or it may be cut into slices and toasted in front of the fire.