Rub sufficient stale bread to make one quart of crumbs; add four
tablespoonfuls of sugar, a half cup of cleaned currants, or any fruit that
you have left over, and a grating of nutmeg; sprinkle over a teaspoonful
of vanilla, and add sufficient beaten eggs (about three) to moisten the
crumbs. Form into small cylinder-shaped croquettes, dip in egg and roll in
bread crumbs and fry in smoking hot fat. Serve hot with sugar sauce.


Bread Muffins

Cover a quart of bits of bread that have been broken apart, with one pint
of milk; soak for fifteen minutes, then with a spoon beat until you have a
smooth paste; add the yolks of three eggs, a tablespoonful of melted
butter and one cup of flour that has been sifted with a heaping
teaspoonful of baking powder. Fold in carefully the well-beaten whites of
the eggs, and bake in muffin pans in a quick oven about twenty minutes.

Muffins left from breakfast may be pulled apart and toasted for lunch or
supper. Pieces of stale sponge cake, in fact, any stale cake may be used
for cabinet puddings, for cream puddings, or for croquettes.




EGGS


The soft boiled eggs that are left from breakfast will be at once hard
boiled, put into the refrigerator, and when four have accumulated, use
them for Beauregard eggs, a la Newburg dishes or garnishes. Poached eggs