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Stale Bread: Sandwiches

Toasted Sandwiches.

Often after a picnic or entertainment a housewife has a number of bread-and-butter sandwiches left, too stale to serve. They may form the basis of a bread pudding or they make an attractive dish for breakfast, luncheon, or supper in the shape of toasted sandwiches. Do not take them apart, lay them between the wires of a toaster, and hold over a clear, red fire. The butter will melt and the inside be left soft, warm, and buttered, with the outside a crisp, golden brown.

Toast.

Trim the crust from stale slices you wish to toast and move it carefully over a clear, red fire for two minutes. Then turn it over and let all the moisture be drawn out of the bread. Butter and serve immediately.

Toast may be utilized, especially for breakfast, in all sorts of ways. Plain toast is a favorite in most households; then there are milk toast, cream toast, dropped eggs on toast, water toast, and the excellent dish of bread soaked in egg and milk which has all sorts of names, French, Spanish, German, and Scotch toast, but more properly egged toast. At the luncheon and dinner table toast appears in all forms-under chicken and with such vegetables as asparagus and spinach; under minced meats, fricassees, and creamed mixtures, or in the delicate canape.

MRS. CURTIS'S COOKBOOK Spider Browned Toast.

Take several slices of stale bread cut rather thick, cut off the crust and butter them on both sides. Lay them in a dry, hot spider over a rather slow fire and cover with a tight lid. When one side has browned delicately, turn and brown the other.

They will be crisp outside, yet soft inside.

Sandwiches in Cream Sauce.

Sandwiches left over are not usually inviting, but they may be made so by this method. Toast them delicately in the oven, and to every four sandwiches made from chicken, veal, or tongue makes a white sauce with 1 tablespoonful flour, ½ teaspoonful salt, a dash of pepper, and 1 cupful milk cooked until thick. Then add the yolk of 1 egg, well beaten. Pour this over the sandwiches and serve at once.

White-Bread Brewis.

Heat a pint of milk in a double boiler. Stir into it enough bits of stale wheat bread to absorb all the milk. Season with a little butter and salt. It should not be pasty or sloppy, but should be a light, dry porridge. It is a favorite with children, especially if served on a small, pretty saucer and dotted with bits of bright jelly. Serve hot.

Bread-Crumb Buckwheat Cakes. cupful stale bread crumbs, 2 cupfuls milk, teaspoonful salt, cake yeast, cupfuls buckwheat flour, 1 tablespoonful molasses, 1 teaspoonful soda.

Scald the milk and soak the crumbs for half an hour. Add the salt, yeast, and buckwheat flour, and let it stand over night. In the morning stir in the molasses and soda melted in a spoonful of warm water. Beat briskly for a few minutes and bake on a hot, greased griddle.

Brown-Bread Cream Toast with Cheese. 2 tablespoonfuls butter, 1 tablespoonful flour, 1 cupful milk, cupful grated cheese, 1 egg, 1 cupful cheese.

Make a white sauce from the milk, butter, and flour; when it boils, add the grated cheese and well-beaten egg. Cook slowly until mixed, then add a cupful of cheese, cut into small cubes. Season with salt and cayenne, and pour over slices of toasted brown bread.

Fried Bread. 3 slices stale bread, 1 egg, 6 tablespoonfuls milk, 2 tablespoonfuls oil (olive).

Cut the bread into fingers three inches wide and the length of the slice. Beat the egg slightly, add the milk. Dip the bread in the mixture.

Put the oil in a spider and allow it to grow hot. Drop the bread in and sauté till brown. Drain on soft paper. Arrange log-cabin fashion, and serve with a sweet liquid sauce or maple sirup.

Milk Toast. 6 slices stale bread, 2 cupfuls milk, 2 teaspoonfuls cornstarch, 2 tablespoonfuls butter.

Dry the bread thoroughly in the oven, then toast over a clear fire to a golden brown. Heat the milk in the double boiler, add the butter, and when scalding hot, the cornstarch moistened in cold milk. It ought to be like a milk sauce. Lay the toast on a hot platter and baste each slice with the sauce. Serve very hot.

Brown-Bread Sauté.

Cut the crusts off around slices of Boston brown bread with a large STALE BREAD cooky cutter. Fry bacon in a spider and put it on a hot platter when crisp. Then lay the bread in the bacon fat, and sauté on both sides.

Serve a crisp curled slice of bacon on each brown round.

Tomato Toast. 1½ cupfuls strained tomato, cupful scalded milk, 1 teaspoonful soda, 3 tablespoonfuls butter, 3 tablespoonfuls flour, teaspoonful salt, 6 slices toast.

Make a tomato sauce from the butter, flour, and tomato, add the soda and salt, then the milk. Dip the toast in the sauce. Serve hot.

Bread Griddlecakes. 1½ cupfuls scalded milk, 1½ cupfuls stale bread crumbs, 2 tablespoonfuls butter, 2 eggs, cupful flour, teaspoonful salt, Bread Sauce. cupful stale bread crumbs, 1½ cupfuls scalded milk, 1 tablespoonful butter, Pepper and salt, cupful browned crumbs.

Pour the hot milk over the stale crumbs and cook in a double boiler for twenty minutes. Add the butter, pepper, and salt. Put 1 tablespoonful butter in an omelet pan and in it brown cupful dry crumbs. Pour the sauce about game, timbales, or anything you wish to serve with it, and on top sprinkle browned hot crumbs.

Bread Croquettes. 2 cupfuls stale bread crumbs, 1 cupful hot milk, Grated rind 1 lemon, cupful currants, teaspoonful cinnamon, Yolks 2 eggs.

Boil the bread crumbs for two minutes in the hot milk. Add the lemon, currants, cinnamon, and remove from the fire. Beat in the croquettes, crumb, and fry in hot 31 teaspoonfuls Calumet baking yolks of the eggs. Cool, form into powder.

Pour the hot milk and the melted butter over the crumbs and soak until they are soft. Add the well-beaten eggs, flour, salt, and baking powder. Cook on a griddle like cakes. Bread Roulettes. 1 cupful stale bread crumbs, cupful milk, 1 egg, Dash salt.

Soak the bread crumbs in the milk.

Mix with the egg and seasonings.

Form into tiny balls, flour, egg, crumb, and fry in hot fat.

Beignets of Buns. 2 stale buns, 1 egg, + gill milk, 1½ tablespoonfuls flour, Dash salt.

Soak the buns five minutes in the milk. Mix the yolk of the egg with milk, add the flour, salt, and beaten white. Dip the buns into batter, fry in half lard and half butter, light brown on both sides. Dust with sugar, and serve with jelly or preserved fruit.