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.
Salted Nuts
- 1 pt. water
- 1⁄2 cup salt
- 1 cup blanched nuts
- 1 teaspoon butter
Blanch the nuts according to directions given [below]. Boil them in the salt and water for eight minutes, drain them and put them into a roasting-pan or pie plate with the butter. When warm, stir them well that the butter may coat each nut. Bake them in a moderate oven until they are a very light brown, stirring them frequently. When they are done, spread them out to cool and allow them to stand until crisp before putting them into a covered receptacle. If peanuts are used, take raw nuts.
To Blanch Nuts
Pour boiling water on to shelled nuts, let them stand two or three minutes, drain them and pour cold water over them. Press them from their skins.
To Shell Italian Chestnuts
Cut a slit in each nut with a sharp knife; put them into a frying or roasting pan with one teaspoonful of butter for each pint of nuts. Shake them over moderate heat until the butter is melted, and put them into a moderate oven for five minutes; or continue to shake them over the fire for that length of time. This loosens the shell so that it may be removed with a knife.
To Sterilize Jars or Cans
Wash cans, jars or bottles and their covers and put them into a large pan of cold or tepid water, which is deep enough to fill and cover them.