Using Up STALE BREAD
Cut wafer-thin slices of bread and bake in a moderate oven until crisp and golden brown. Store in airtight tin. This is a good standby to have in place of bread or plain biscuits and it will keep for months.
Half dozen slices stale bread, 1/4 in. thick
Cut into 1/4 in. squares. Put on a baking sheet and bake in a slow oven till brown and crisp. Store in a tin. Serve with milk and sugar to taste.
I’ll try some of these out on the kids. Bread is easy to buy or make, but cereals like corn flakes and weetabix use points. Points I’ll need if I want to stock up on either tins or dried fruit for Christmas.
8 oz. fresh fruit (red or black if possible) ¼ pint water
1-2 oz. sugar 5 oz. stale bread, cut ¼ – ½ in. thick
Stew the fruit with the sugar and water until tender. Cut a round of bread to fit the bottom of a basin (1 pint size) and line the side with fingers of bread cut slightly wider at one end than the other. Fit the fingers of bread togetehr so that no basin shows through. Half fill the basin with stewed fruit. Cover with a layer of scraps of bread left from cutting the round, etc. Add the remaining fruit and cover with a layer of bread. Pour the rest of the juice over all and cover the pudding with a weighted plate or saucer. Leave for at least 2 hours to cool and set. Turn out carefully and serve with custard.
N.B. Very juicy fruit does not require any water for stewing. Bottled fruit may be used if fresh fruit is not available.