Days-old breads (2 to 4 days) which have been properly stored can be used for several dishes.
These may be turned into breadcrumbs (toasting old bread and pounding into fine crumbs) and used for coating foods for frying and binders in meat dishes , that are formed into rolls and patties. Old breads may also be formed into cubes, fry and toast these cubes to be used for soups or salads. Here is one recipe for day-old breads:
COCONUTTY COOKIES:
6 slices enriched day-old bread
1-1/3 cups chopped nuts
1/2 cup grated coconut
1 can (14 oz.) sweetened condensed milk
Procedure:
Trim crusts from bread; cut each piece lengthwise into quarters. Mix together nuts and coconut. Dip bread sticks in sweetened condensed milk, then roll in coconut mixture. Place on greased baking sheet. Bake in preheated 375 degrees farenheit oven 10 to 12 minutes or until lightly browned turning once. Remove immediately from baking sheet and cool on wire racks.
PUFFY FRENCH TOAST
1 cup enriched flour
1-1/2 teaspoons sugar
1-1/2 teaspons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (optional)
1/8 teaspoon ground anise
1 cup milk
1 egg, beaten
12 slices enriched white bread
Fat for deep frying (one-inch deep fat)
Procedure:
Stir together dry ingredients. Blend milk and egg: add to flour mixture and beat until smooth. Lightly dip bread slices into batter, coating both sides evenly. Fry in preheated 375 degreesF deep fat until golden brown, about 2 minutes on each side. Drain. Serve hot.
NO TRICK TURNOVERS
1-1/2 loaves (1 1/2 lb. each) enriched sliced white bread
1 jar (5 ozs.) cheez-wiz plus 5 tbsps. milk
1/4 cup minched celery
2 tablespoons finely chopped pili nuts
salt to taste
pepper
Procedure:
Trim crusts from bread. Combine cheez-wiz, celery, pili-nuts and salt. Drop 1 measuring teaspoonful of cheese mixture in center of each bread slice. Fold to form triangle. Pinch edges together firmly to seal. Arrange on greased baking sheets. Brush with melted butter’ sprinkle lightly with pepper. Bake in preheated 425 degreesF oven 7 to 10 minutes or until browned. Remove from baking sheet at once. Cool slightly before serving.