“BROD GRUMMELLA”

In a bowl containing 1 cup of soft bread crumbs pour 1 cup of sweet milk, then add the slightly-beaten yolks of three eggs, a little pepper and salt, then the stiffly-beaten whites of the three eggs.  Place in a fry-pan a tablespoonful of butter and 1 of lard or drippings; when quite hot pour the omelette carefully in the pan.  When it begins to “set” loosen around the edges and from the bottom with a knife.  When cooked turn one side over on the other half, loosen entirely from the pan, then slide carefully on a hot platter and serve at once.  Garnish with parsley.

CROUTONS AND CRUMBS

Still another way is to make croutons.  Cut stale bread into small pieces, size of dice, brown in hot oven and serve with soup instead of serving crackers.  Small pieces of bread that cannot be used otherwise should be spread over a large pan, placed in a moderate oven and dried until crisp.  They may then be easily rolled fine with a rolling-pin or run through the food chopper and then sifted, put in a jar, stood in a dry place until wanted, but not in an air-tight jar.  Tie a piece of cheese-cloth over the top of jar.  These crumbs may be used for crumbing eggplant, oysters, veal cutlets or croquettes.  All should be dipped in beaten white of eggs and then in the crumbs, seasoned with salt and pepper, then floated in a pan of hot fat composed of 2/3 lard and 1/3 suet.  All except veal cutlets.  They should be crumbed, not floated in deep fat, but fried slowly in a couple tablespoonfuls of butter and lard.

Also fry fish in a pan of hot fat.  Shad is particularly fine, prepared in this manner (when not baked).  Cut in small pieces, which when breaded are floated in hot fat.  If the fat is the right temperature when the fish is put in, it absorbs less fat than when fried in a small quantity of lard and butter.

“ZWEIBACH”

Cut wheat bread in slices not too thin.  Place in a warm, not hot, oven, and allow it to remain until thoroughly dry and crisp.  Place in a toaster or a wire broiler over a hot fire and toast a golden brown and allow it to remain in the oven until toasted.  Keep in cool place until used.  Zweibach is considered more wholesome than fresh bread.

“GERMAN” EGG BREAD

Cut stale bread into slices about 3/4 inch thick.  Cut slices in half, and soak for a few minutes, turning frequently, in the following mixtures:  1 pint of sweet milk, 3 eggs, 1 teaspoonful flour mixed smooth with a little of the cold milk and a pinch of salt.  Fry half dozen slices of thinly-sliced bacon in a pan.  Put bacon, when fried, in oven to keep hot.  Dip the slices of soaked bread in fine, dried bread crumbs and fry quickly in the bacon fat (to which has been added one tablespoon of butter) to a golden brown.  Serve at once on the same platter with the bacon, or instead of using bacon fat, fry the crumbed bread in sweet drippings, or a tablespoonful each of lard and butter.  This is an appetizing and wholesome breakfast or luncheon dish, served with a tart jelly, either currant or grape.