All bread crumbs left on the plates or bread board or in the bread jar, any broken pieces not suitable for toast, and any crusts or trimmings of toast should be carefully collected in a pan by themselves, and dried (not browned) in the hot closet or in a moderate oven, then pounded in a mortar or rolled on an old bread board, sifted through a coarse sieve, and put away in a dry place. These will be useful in covering anything which is to be dipped in egg and crumbs and then fried. Bread crumbs brown better than cracker crumbs, and are much cheaper, being made from material which is usually thrown away. These are dried bread crumbs^ and are not to be used for bread pud- ding or scalloped dishes, as they will absorb a great deal of moisture. They will keep indefinitely in a dr}^ place. Stale bread crumbs^ which are not dried in the oven, but are made from odds and ends of stale bread, crumbled finely or grated on a coarse grater, are better for meat or fish stuflSng, bread puddings, bread sauce, bread griddle-cakes, scalloped fish, etc. They should be used at once, as the}^ soon become musty. Any whole slices of stale bread may be steamed or used for toast. 76 The Boston Cook Book. Stale Bread Steamed. Have a large covered steamer fitting tightly over a ket- tle of boiling water. One with holes all over the bottom is best, as the steam condenses and runs down the sides and through the holes ; while in those with holes only in the middle it forms little pools of water round the edge, which make the bread soggy. Do not put in the bread until everything else is ready, as it takes only a few min- utes for it to become heated through. Arrange it all in the middle of the steamer, tilted against a small cup or dish so that the steam may pass between the slices. Do not let any of it touch the sides of the steamer, or it will become water-soaked. When ready to remove it, lift the cover quickly, turning it over instantl}^, that no water may drip on the bread. Spread each slice with butter as you take it out, and arrange them on a hot platter. Cover with a napkin and serve immediately. Stale biscuit may be made much nicer than new in this way. These direc- tions may seem needlessly minute ; but it is just these little things that make the difference between light, deli- cate, hot steamed bread, and the heavy, water-soaked stuff that is often served. Egg Toast, or Bread Sauted. 1 egg. [ 1 cup milk. 1 saltspoonful salt. | 4 to 6 slices stale bread✪ Egg Toast, or Bread Sauted. Beat the egg lightly with a fork in a shallow pudding- dish ; add salt and milk. Soak the bread in this until soft. Turn the slices by putting those underneath on the top, and dip the custard over them, being careful not to break them. Have a griddle hot and well buttered. Brown them on one side ; then put a piece of butter on the top of each slice, and turn and brown on the other side. To be eaten hot with butter, also with sugar and cinnamon if liked. This is one of the nicest ways of freshening stale bread, and is especially convenient when the fire is not in The Boston Cook Book. 77 order for toasting. It is called French, Spanish, German, and Nun's Toast ; but Egg Toast seems to best indicate the character of the dish. When fried in deep fat, it may be used as a pudding by serving with a sweet sauce, and is then called Italian Fritters.

AI-modernized reading of the original text

All bread crumbs left on the plates or bread board or in the bread jar, any broken pieces not suitable for toast, and any crusts or trimmings of toast should be carefully collected in a pan by themselves, and dried (not browned) in the hot closet or in a moderate oven, then pounded in a mortar or rolled on an old bread board, sifted through a coarse sieve, and put away in a dry place. These will be useful in covering anything which is to be dipped in egg and crumbs and then fried. Bread crumbs brown better than cracker crumbs, and are much cheaper, being made from material which is usually thrown away. These are dried bread crumbs^ and are not to be used for bread pudding or scalloped dishes, as they will absorb a great deal of moisture. They will keep indefinitely in a dr}^ place. Stale bread crumbs^ which are not dried in the oven, but are made from odds and ends of stale bread, crumbled finely or grated on a coarse grater, are better for meat or fish stuflSng, bread puddings, bread sauce, bread griddle-cakes, scalloped fish, etc. They should be used at once, as the}^ soon become musty. Any whole slices of stale bread may be steamed or used for toast. The Boston Cook Book. Stale Bread Steamed. Have a large covered steamer fitting tightly over a kettle of boiling water. One with holes all over the bottom is best, as the steam condenses and runs down the sides and through the holes ; while in those with holes only in the middle it forms little pools of water round the edge, which make the bread soggy. Do not put in the bread until everything else is ready, as it takes only a few minutes for it to become heated through. Arrange it all in the middle of the steamer, tilted against a small cup or dish so that the steam may pass between the slices. Do not let any of it touch the sides of the steamer, or it will become water-soaked. When ready to remove it, lift the cover quickly, turning it over instantly, that no water may drip on the bread. Spread each slice with butter as you take it out, and arrange them on a hot platter. Cover with a napkin and serve immediately. Stale biscuit may be made much nicer than new in this way. These directions may seem needlessly minute ; but it is just these little things that make the difference between light, delicate, hot steamed bread, and the heavy, water-soaked stuff that is often served. Egg Toast, or Bread Sauted. 1 egg. [ 1 cup milk. 1 saltspoonful salt. | 4 to 6 slices stale bread. Beat the egg lightly with a fork in a shallow puddingdish ; add salt and milk. Soak the bread in this until soft. Turn the slices by putting those underneath on the top, and dip the custard over them, being careful not to break them. Have a griddle hot and well buttered. Brown them on one side ; then put a piece of butter on the top of each slice, and turn and brown on the other side. To be eaten hot with butter, also with sugar and cinnamon if liked. This is one of the nicest ways of freshening stale bread, and is especially convenient when the fire is not in The Boston Cook Book. 77 order for toasting. It is called French, Spanish, German, and Nun's Toast ; but Egg Toast seems to best indicate the character of the dish. When fried in deep fat, it may be used as a pudding by serving with a sweet sauce, and is then called Italian Fritters.

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Egg Toast, or Bread Sauted

Mrs. Lincoln's Boston cook book