Cut the bread into thin slices, place them in a cool oven overnight, and when thoroughly dry and crisp, roll them down into fine crumbs. Put some lard, or clarified dripping, into a frying-pan; bring it to the boiling-point, throw in the crumbs, and fry them very quickly. Directly they are done, lift them out with a slice, and drain them before the fire from all greasy moisture. When quite crisp, they are ready for use. The fat they are fried in should be clear, and the crumbs should not have the slightest appearance or taste of having been, in the least degree, burnt.
Showing posts with label Bread Crumbs. Show all posts
Showing posts with label Bread Crumbs. Show all posts
Crumb Griddle Cakes
Author: Top of the Rock Astronaut / Labels: Bread CrumbsPut a large cup of bread crumbs to soak in a qt. of sour milk over night; in the morning rub through a sieve. Add the yokes of 4 eggs, well beaten, 2 teaspoonfuls of soda dissolved in a little water, 1 tablespoonful melted butter, and enough corn-meal to make it the consistency of ordinary griddle cakes. Add the whites of the eggs just before frying.
English Monkey
Author: Top of the Rock Astronaut / Labels: Bread CrumbsSoak 1 cup of stale bread crumbs in 1 cup of milk for 15 minutes. Into a saucepan put 1 teaspoonful of butter and ½ cup cream cheese, melt and add the crumbs, also a well-beaten egg, ½ teaspoonful salt and a pinch of cayenne. Cook for 3 minutes and pour it on toasted crackers.
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