The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Buttered Crumbs

• 1 tablespoon butter
• 1 cup soft, stale breadcrumbs
• ¹⁄₄ teaspoon salt
• Few grains pepper

Use bread that is at least one day old, and not sufficiently stale to be hard. Grate the bread, or crumble it in the fingers; or cut it into one-inch slices, and these into quarters, and rub two quarters together. If any large pieces break off, crumble them fine with the fingers. If bread is being crumbled for scalloped dishes, it should be carefully done; if for stuffing, bread puddings, and such uses where it becomes moistened and softened it may be cut into very thin slices, then across into strips and small dice one-eighth inch in size. Mix the seasoning with the crumbs, then add them to the melted butter. When first mixed a few crumbs absorb all of the butter, but if lightly stirred with a fork for several minutes they will become evenly buttered. If richer crumbs are needed, the quantity of butter may be doubled.