It is very nice. Bits of white bread or sea biscuit can be used in
the same way.
CRISPED CRACKERS.
Split large soft crackers, what is called the "Boston cracker" being best;
butter them well as for eating; lay the buttered halves in baking-pans,
and brown in a quick oven. Good at any meal.
SOUR BREAD.
If, by any mishap, bread has soured a little, make into water toast or
brewis, adding a teaspoonful of soda to the water or milk.
TO USE DRY BREAD.
Brown in the oven every scrap that is left, seeing that it does not
scorch. Roll while hot and crisp, and sift, using the fine crumbs for
croquettes, &c., and the coarser ones for puddings and pancakes. Keep dry
in glass jars; or tin cans will answer.
BREAD PANCAKES.
One cup of coarse crumbs, soaked over-night in a quart of warm milk, or
milk and water. In the morning mash fine, and run through a sieve. Add
three eggs well beaten, half a cup of flour, a large spoonful of sugar, a
teaspoonful of salt, and, if liked, a little nutmeg. If the bread was in
the least sour, add a teaspoonful of soda dissolved in a little warm
water. Bake like pancakes, but more slowly.
TO FRESHEN STALE BREAD OR ROLLS.
Wrap in a cloth, and steam for ten or fifteen minutes in a steamer.
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