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Bread and Butter Custard

(Bread) - (Made-over Dishes)







The better way is to cut just sufficient bread for each meal so that there
will be really no left-overs. If, however, a few slices are accidentally
left, put them aside in a can or jar, never in the regular bread box with
the bread; one or two slices will invariably be missed until sufficiently
old to mold and contaminate the remaining quantity of bread in the box,
and then, too, they are more apt to accumulate in this way than in a
separate box. The neater pieces may be used for toast for breakfast or
lunch or supper. The next best pieces use for bread and butter custard;
the crusts dry, roll and put aside to be ready for breading articles to be
fried, or for escalloped dishes. In this way every piece, no matter what
its condition, will be utilized.











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