Uses for pieces of Bread.
In some families there is always an accumulation of pieces of bread, and a good deal of ingenuity is necessary to prevent waste. If bread is good, and proper care is taken, such a thing as a plate of dry pieces is needless. Some families never have them. But for the benefit of those who, from any cause, cannot always prevent it, the following modes for making good use of pieces are suggested. A bread pudding is easily made, by boiling the pieces in milk. You can make as rich a pudding as you choose, by adding sugar, eggs, suet, spice, and raisins; or as plain a one, putting no sugar, two eggs, and a few sliced apples to a quart of milk, and boil or bake it. Make crumb cakes of some of the pieces. Boil a dish of others in milk for breakfast. If you are cooking meat that requires or admits of a stuffing, soften crusts with a very little boiling water, add butter, herbs, and a beaten egg. In summer, when bread becomes mouldy from long keeping, lay the pieces which cannot be used immediately, upon a tin and dry them in the oven; they are as good pounded for puddings and crumb cakes as before drying, and as nice to dress a ham as cracker crumbs. Nice pieces of bread are good in pan pie, and also in stewed tomato.
It is a good way to have a small board upon which to slice bread; and brush the crumbs from it into a box, or dish kept for the purpose. Such things may seem of little consequence, but the beneficial influence of economical habits is not limited to the actual value of the amount saved.
Care of Fat and Drippings.
In a large family, where much meat is consumed, the care of the fat and drippings is an important item; and every housekeeper should know what is done with them.[15] If she has a young cook, she probably will not be acquainted with the various ways of preventing them from being wasted; if one who is experienced, she may not always care to take the trouble. When meat is of a superior quality, there is usually some fat which should be trimmed off before it is cooked, and more will then roast out, than can be properly used for gravy; therefore, about three quarters of an hour before the meat is done, pour off all the drippings from the roaster, into a dish, and set them away to cool.[16] Save all the nice pieces of fat, and put those that are not so into the soap-grease. In warm weather, the good pieces should be clarified once in three or four days; in winter, once a week. If you have boiled lamb, or boiled beef which has been slightly salted, take the fat which cools on the top of the liquor, and add to that poured off from the roaster; scrape off any specks which may be on the under side of it. To clarify, cut small all the pieces saved, and put them into a small kettle; cover it, and put it on the stove or range where it will not burn. It should be tried slowly; stir it occasionally. When it looks clear, the cakes of drippings, the pieces from the top of the pot, &c., should be added. As soon as it again becomes clear, pour it through a little sieve, or colander with very small holes.
Fat thus clarified will save butter. It makes very good plain gingerbread and common pie-crust, or if preferred, can be used in each of these with half butter; it is as good as lard, to fry doughnuts or biscuit, and much more healthful; and though not equal for frying fish, to salt pork, does very well for this purpose. It is well to keep a small stone jar for such fat. A brown earthen one soon becomes saturated with it, and smells disagreeably.
The fat of mutton should not be put with other kinds, as it is very hard and tallow-like, and the taste is not agreeable. It however does very well to use on the griddle, or to grease pans for bread.
The fat which is not nice enough for any of these uses, should (unless it is more convenient to dispose of it to the soap boiler) be tried for the purpose of making soap. It should be kept in a dry place where it will not mould, and be covered so that flies will not visit it. Two receipts are given for making soap with very little trouble.