Brown-Bread Saute.
Cut the crusts off around slices of Boston brown bread with a large 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 saute on both sides. Serve a crisp curled slice of bacon on each brown round.
Tomato Toast.
lA cupfuls strained tomato, A cupful scalded milk, A teaspoonful soda, 3 tablespoonfuls butter, 3 tablespoonfuls flour, A teaspoonful salt, 6 slices toast.
Make a tomato sauce from the but ter, flour, and tomato, add the soda and salt, then the milk. Dip the toast in the sauce. Serve hot.
Bread Griddlecakes. 4 1 A cupfuls scalded milk, 1A cupfuls stale bread crumbs, 2 tablespoonfuls butter, 2 eggs, A cupful flour, A teaspoonful salt, 3A teaspoonfuls Calumet baking powder.
Pour the hot milk and the melted butter over the crumbs and soak un til they are soft. Add the well-beat en eggs, flour, salt, and baking pow der. Cook on a griddle like cakes.
Bread Roulettes.
1 cupful stale bread crumbs, A 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.
Bread Sauce.
A cupful stale bread crumbs, lA cupfuls scalded milk, 1 tablespoonful butter, Pepper and salt, A 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 tablespoon ful butter in an omelet pan and in it brown A 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, A cupful currants, A teaspoonful cinnamon, Yolks 9 eggs. .
Boil the bread crumbs for two minutes in the hot milk. Add the lemon, currants, cinnamon, and re move from the fire. Beat in the yolks of the eggs. Cool, form into croquettes, crumb, and fry in hot fat.
Beignets of Buns.
2 stale buns, 1 egg, A gill railk, li 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 sug ar, and serve with jelly or preserved fruit.