BREAD FRUIT TARTS.
Line a dish with thin slices of bread, then lay the fruit with brown
sugar in alternate layers, with slices of bread; when the dish is
filled, pour over half a tea-cup full of water, and let the top be
formed of thin pieces of bread thickly strewed over with brown sugar,
bake until thoroughly done.
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BRANDIED QUINCES
Select large yellow, pear-shaped quinces, and peel and quarter them. Take out the cores and throw into cold water, until all are pared. Then boil until tender, so they can easily be pierced. Take them out with a perforated skimmer and weigh. Then take thr... BRANDY SAUCE
Take one cup of water, a quarter glass of brandy, one cup of sugar, juice of half a lemon. Boil all in double boiler. Beat the yolks of two eggs light, and add the boiling sauce gradually to them, stirring constantly until thick. ... BRAZILIAN STEW
2 lbs. Leg of Beef--5d. 1 Onion 1 Carrot 1 tablespoonful Vinegar 1 doz. Peppercorns--1/2d. Total Cost--51/2 d. Time--Three Hours Cut the beef up in small pieces, dip them in the vinegar, and lay in a jar. Slice in the vegetables, add the pep... Bread
Bits of cold broiled or roasted game may be chopped very fine, rubbed to a smooth paste either in a bowl or mortar. To each half pint of this mixture allow two tablespoonfuls of brown sauce thoroughly rubbed with the game, and the unbeaten white of one eg... Bread and Butter Custard
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... BREAD AND BUTTER PUDDING
From MRS. LOUISE L. BARTON, of Idaho, Alternate Lady Manager. One pint of flour, one heaping teaspoonful of baking powder, lump of butter the size of a hickory nut, one pinch of salt, wet up with milk to a thick batter as stiff as for gems; add one pint o... Bread and Molasses Pudding
Butter thickly some slices of bread and lay in a baking dish. Cover them with thick black molasses and bake slowly. The pudding should be served hot, with thick cream. ... BREAD AND ROLLS
Bread, called the "Staff of Life," on account of its nutritive value, should head the list of foods for human consumption. Bread making should stand first in the "Science of Cooking," as there is no one food upon which the comfort, health and well-being o... BREAD CAKE
From MRS. KATHERINE S. G. PAUL, of Virginia, Lady Manager. One and one-half pounds flour; one pound white sugar; ten ounces of butter; one-half teacup sweet milk; one-half teacup good yeast; four eggs; one cup of currants and seed-less raisins, chopped an... Bread Croquettes
Beat two eggs, without separating, until light, add four tablespoonfuls of sugar and a pint of milk, mix and add a grating of nutmeg; turn into an ordinary baking dish, cover the top with buttered bread, butter side up; bake in a moderate oven just as you... BREAD CRUMB FRITTERS
1 cup flour 2 teaspoons Dr. Price's Baking Powder 1 tablespoon powdered sugar 1/4 teaspoon salt 1 egg 1/4 cup milk 1 tablespoon lemon juice 3 bananas Mix and sift dry ingredients. Add others in order. Force bananas through a sieve before adding. Beat thor... BREAD CRUMBS FOR FRYING.
Cut slices of bread without crust, and dry them gradually in a cool oven till quite dry and crisp, then roll them into fine crumbs, and put them in a jar for use. ... BREAD DRESSING FOR FOWL
In a fryer on the stove heat two tablespoons of drippings or fat, drop in one-half onion cut fine, brown lightly and add one-quarter loaf of stale baker's bread (which has previously been soaked in cold water and then thoroughly squeezed out). Cook until ... BREAD FILLING AS AUNT SARAH PREPARED IT
Chop the cold, cooked liver, heart and gizzard into tiny dice; add this to a bowl containing one quart of crumbled stale bread, seasoned with 1 teaspoonful of salt, 1/4 teaspoonful pepper, 1/2 of a small, finely-minced onion, 1/4 teaspoonful sweet marjora... BREAD FRUIT TARTS.
Line a dish with thin slices of bread, then lay the fruit with brown sugar in alternate layers, with slices of bread; when the dish is filled, pour over half a tea-cup full of water, and let the top be formed of thin pieces of bread thickly strewed over w... BREAD GRIDDLE CAKES
To 1 pint of sour milk add about 3 slices of stale bread and allow the bread to soak in this mixture over night. In the morning beat up smoothly with 1 egg yolk, 1 teaspoonful of soda, a pinch of salt and enough cornmeal and white flour, in equal quantiti... Bread Muffins
Rub sufficient stale bread to make one quart of crumbs; add four tablespoonfuls of sugar, a half cup of cleaned currants, or any fruit that you have left over, and a grating of nutmeg; sprinkle over a teaspoonful of vanilla, and add sufficient beaten eggs... BREAD PANCAKES
Soak stale bread overnight in sour milk, mash the bread fine in the morning, and put in one-half teaspoon of salt, two eggs, two teaspoons of baking soda, dissolved in hot water, and thicken with finely sifted flour. RICE PANCAKES OR GRIDDLE CAKES Boil in... BREAD PUDDING
Soak one and one-half cups of bread crumbs in a pint of sweet milk for half an hour; separate the whites and yolks of two eggs, setting the whites in a cool place until needed. Beat the yolks with a half cup of sugar and add the grated peel of one lemon a... BREAD PUDDING
Six eggs. Eight table-spoonfuls of sifted flour. One quart of milk. A salt-spoonful of salt. Stir the flour, gradually, into the milk, carefully dissolving all the lumps. Beat the eggs very light, and add them by degrees to the milk and flour. Put... BREAD PUDDING
From MRS. JOHN R. WILSON, of South Dakota, Lady Manager. One cup of prunes, one cup of raisins, one cup suet, one cup molasses, one cup bread crumbs, one-half cup milk, one and one-half cup flour, one teaspoon soda, one teaspoon each of cloves and cinnamo... Bread Pudding a la Caramel.
Cut 2 pounds of beefsteak into inch pieces. Sprinkle with salt, pepper and flour and fry until brown. Add 1 onion chopped fine and 1 tablespoonful of vinegar. Cover and let simmer with 1 tablespoonful of curry-powder and 1/2 cup of hot water until meat is... BREAD PUDDING.
Grate stale bread, or soak the crumb of a French roll in milk, which must be warmed; beat with it two or three eggs, flavor and sweeten to taste, sometimes with a little wine or essence of lemon, or beaten almonds; it will require to be boiled about half ... BREAD SALAD
5 slices Stale Bread 1/2 gill Oil 3 Pickled Onions 1 piece Pickled Cauliflower--2d. 2 Eggs--2d. 1 Beetroot 2 slices Cold Mutton 1 tablespoonful Vinegar--1d. Mustard and Cress--1/2d. Total Cost--51/2 d. Trim off the crust and cut the br... BREAD SAUCE.
Take a large onion and boil it, with a little pepper till quite soft, in milk, then take it out, and pour the milk over grated stale bread, then boil it up with a piece of butter, and dredge it with flour; it should be well beaten up with a silver fork. T... BREAD STICKS
Take pieces of raised bread dough, roll three-eighths inch thick and four or five inches long. Place in floured pan, far apart, brush tops with beaten yolk and poppy seed. Let rise, bake in a hot oven until brown. ... BREAD. MRS. BELLE BLAND.
FOR FOUR LOAVES OF BREAD.--Peel five good-sized potatoes; boil until soft, and mash through a colander; then two tablespoonfuls of sugar, one of salt; and five pints of water. When about cold, add one-half medium-sized cakes of yeast, which have been wel... BREAKFAST COCOA
Mix two tablespoons prepared cocoa with two tablespoons of sugar and a few grains of salt, dilute with one-half cup of boiling water to make a smooth paste, then add one-half cup of boiling water and boil five minutes, turn into three cups of scalded milk...