Various Ways of Using Pieces of Bread
In some families there is always an accumulation of pieces of bread, and a good deal of ingenuity is necessary to prevent waste. If bread is good, and proper care is taken, such a thing as a plate of dry pieces is wholly needless in a private family. Some families, known to the writer, never have them. But for the benefit of those who, from any cause, cannot always prevent it, the following modes for making good use of pieces are suggested.
A bread pudding is easily made, by boiling the milk and pouring it upon the pieces; and if very hard, this should be done over night. You can make as rich a pudding as you choose, by adding sugar, eggs, suet, spice, and raisins; or as plain a one as you please, putting no sugar and one egg, and a few sliced apples to a quart of milk, and boil or bake it. But no one wishes to eat bread pudding constantly; therefore, make crumb cakes of some of your pieces. Boil a dish of others in milk for breakfast. If you are cooking meat that requires or admits a stuffing, soften crusts with a very
little boiling water, add butter, herbs and one beaten egg. In summer, when bread becomes mouldy from long keeping, lay the pieces which you do not wish to use immediately, upon a tin and put them in the oven after you have taken out the bread; they will thus become perfectly dry, and are as good pounded for puddings and crumb cakes as before drying. Bread dried and pounded is as good to dress a ham as cracker crumbs.
If you have more stale bread in loaves, than you can use with convenience, boil a small loaf for a pudding, as directed in recipe. Tie up a pound loaf of baker's bread in a cloth, and put it into boiling water with considerable salt in it, and boil it an hour and a half. Eat with cold pudding sauce.
Scald one quart of Indian meal in enough water to make a thick batter; add a teaspoon of salt, one of molasses, and two of butter. Bake on a board, or in a pan.