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Left-Over Bread

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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Made-Over Dishes.

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