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Stale Bread

Bread should never be thrown away, as is often done in many households. It should be placed in a pan and dried very slowly in the oven, the door being left open. When golden in color and dry enough to crumble between the fingers, put the crusts in a bag made of strong cloth or ticking. Then pound the bag with a wooden mallet until the crusts are reduced to fine crumbs.

Sift these crumbs, and put them away in boxes or glass jars: they will then be ready for breading purposes whenever needed. Whole slices of stale bread may always be used for toast; and there are many recipes given that require bread for the making, such as pies, puddings, stuffings, etc.