To Renew Old Bread And Cake Recipe

Fill a bread steamer about half full of water, and lay the dry bread on

it, and set it on the fire, where it will steam the bread from half to

three-quarters of an hour; then wrap the bread in a towel, and let it

remain till dry. In this way, bread that is old and dry may be made

moist and good. Where a steamer cannot be procured, soak the bread in

cold water till it has absorbed sufficient water to be moist

inside--then put it in a bake pan, without any cover, and heat it very

hot. If broken pieces of bread are put in the oven, five or six hours

after baking, and rusked, they will keep good a long time. Sour heavy

bread, treated in this manner, will make very decent cakes and puddings,

provided there is enough saleratus used in making them to correct the

acidity of the bread. Rich cake, that has wine or brandy in it, will

remain good in cold weather several months, if it is kept in a cool, dry

place. The day in which it is to be eaten, put it in a cake pan, and set

it in a bake pan that has half a pint of water in it--set on the

bake-pan cover, and let the cake bake till it is heated very hot. Let it

get cold before cutting it.

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