Uses of Stale Bread

Make a dressing of meat: crumb stale bread fine, turn hot broth over it, season, add butter and a well-beaten egg, or more, according to quantity.

Make bread pudding: soak two hours in sweet milk, then beat eggs, sugar and spices, and bake; fruit sometimes is added.

Make biscuit: soak over night in sour milk, mash fine with the hand and mix in your biscuit for breakfast, adding salt, lard and soda. They are better than without the stale bread.

Make pancakes or gems: soak over night in sour milk, add well-beaten eggs, cornmeal and Graham flour to make a batter, and soda and salt, and bake on a griddle or in a gem pan.

Crumb fine and put them in the next omelet you make.

Toast your bread; set a pan of milk on the stove, but do not remove the cream from it; add butter and salt, dip the bread in this and send to the table for supper or breakfast.

Crumb fine and put in your tomatoes when you are stewing them.

Pound fine, season and roll oysters or fresh fish in them, and fry in nice lard.

Take about equal quantities of the bread, and the potatoes that were boiled the day before, and after cutting them into small pieces, put into a spider and add a small lump of butter, also pepper and salt. Pour on enough hot water to soak the bread. This is for breakfast.