Another small economy of Aunt Sarah’s was the utilizing of cold mashed potatoes in an appetizing manner.  The mashed potatoes remaining from a former meal were put through a small fruit press or ricer to make them light and flaky.  To one heaped cup of mashed potatoes (measured before pressing them through fruit press) she added 3/4 cup of soft, stale bread crumbs, 1/4 cup of flour sifted with 1/4 teaspoonful of baking powder.  Mix in lightly with a fork yolk of one egg, then the stiffly beaten white, seasoned with salt and a little minced onion or parsley, or both.  With well-floured hands she molded the mixture into balls the size of a shelled walnut, dropped into rapidly boiling water and cooked them uncovered from 15 to 20 minutes, then skimmed them from the water and browned in a pan with a little butter and served on platter with meat, a pot roast or beef preferred.  From the above quantity of potatoes was made five potato balls.

THE MANY USES OF STALE BREAD

Never waste stale bread, as it may be used to advantage in many ways.  The young housewife will be surprised at the many good, wholesome and appetizing dishes which may be made from stale bread, with the addition of eggs and milk.

Take a half dozen slices of stale bread of equal size and place in a hot oven a few minutes to become crisped on the outside so they may be quickly toasted over a hot fire, a delicate brown.  Butter them and for breakfast serve with a poached egg on each slice.

A plate of hot, crisp, nicely-browned and buttered toast is always a welcome addition to the breakfast table.

Serve creamed asparagus tips on slices of toast for luncheon.

The economical housewife carefully inspects the contents of her bread box and refrigerator every morning before planning her meals for the day, and is particular to use scraps of bread and left-over meat and vegetables as quickly as possible.  Especially is this necessary in hot weather.  Never use any food unless perfectly sweet and fresh.  If otherwise, it is unfit for use.

Loaves of bread which have become stale can be freshened if wrapped in a damp cloth for a few minutes, then remove and place in a hot oven until heated through.

For a change, toast slices of stale bread quite crisp and serve a plate of hot, plain toast at table, to be eaten broken in small pieces in individual bowls of cold milk.  Still another way is to put the stiffly-beaten white of an egg on the centre of a hot, buttered slice of toast, carefully drop the yolk in the centre of the beaten white and place in hot oven a few minutes to cook.  Serve with a bit of butter on top, season with pepper and salt.  Serve at once.

Another way to use stale bread is to toast slices of bread, spread with butter, pour over 1 cup of hot milk, in which has been beaten 1 egg and a pinch of salt.  Serve in a deep dish.  Or a cup of hot milk may be poured over crisply-toasted slices of buttered bread, without the addition of an egg.