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What to Do with Left-Over Bread

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The uses for stale bread are so many and varied that it is obviously unwise to waste a particle.

The bread-box requires constant supervision and care, especially in summer, when mold forms so quickly. It should be examined daily in hot weather, and in all seasons scalded and aired well before each fresh baking of bread. Small bits of bread should be slowly dried in the oven until crisp and brittle, then ground in the meat-chopper or rolled, and kept on hand in a glass jar for breading articles to be fried, for scallops, croquettes, dry stuffings, etc. The larger dried pieces, if cut into presentable shapes, are an excellent substitute for crackers or croutons with soup, and are often preferred to fresh bread. Small pieces and broken slices of stale bread may be used for moist stuffings for meat and poultry, for griddle-cakes, steamed bread, bread omelet, toast points, puddings of different sorts, and for other uses which will readily suggest themselves.