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.


Bread and Butter Custard

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 would a cup custard, until you can put
a spoon handle down in the center of the custard and it will come out free
from milk.


Little Puddings a la Grand Belle

Roll slices of stale bread into fine crumbs. Brush small custard cups, or
a border mold with melted butter, sprinkle over a few currants or raisins,
or any fruit that you may have left over. Fill the cups with crumbs. Beat
three eggs, without separating, until light; add three tablespoonfuls of
sugar, a teaspoonful of vanilla and a pint of milk. Pour this carefully
over the bread crumbs, let them stand for about five minutes until the
mixture has been soaked up and the bread crumbs soft; then stand in a pan
of boiling water, cover with oiled paper and cook in the oven a half hour.
Turn out and serve hot with egg sauce.


Bread Croquettes