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Homemade
Croutons
Plain
Croutons:
Cut stale bread into small cubes, place in the baking pan
and brown in the oven until totally dry
Butter Croutons:
Butter the bread, cut into cubes and then brown the same
way.
Fried Croutons:
Fry small cubes of stale bread in deep hot fat
until light brown or fry them in a little butter or fat in a hot
skillet until brown.
Croatian Croutons:
- Mix 1/2 cup of salted butter
with 2 teaspoons of minced garlic and 2 tablespoons of finely chopped
fresh parsley leaves.
- Butter the stale bread on both
sides and cut into small cubes.
- Place in baking pan and bake in
moderate oven until light brown.
- Cool completely before storage.
Store in tin containers.
Italian Croutons:
- In a medium size bowl mix together 1 cup
of olive oil, 1 teaspoon of garlic salt, 1 teaspoon of garlic powder, 1
teaspoon of onion powder, 1 teaspoon of dried parsley leaves, and 1
teaspoon of dried basil leaves.
- Cut
stale bread into slices, deep both sides into oil mixture and cut into
small cubes.
- Place
in baking pan and bake in moderate oven until light brown.
- Cool
completely before storage. Store in tin containers.
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Did You Know?
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Water
composes
three-fifths of the entire body. The elasticity of muscles, cartilage,
tendons, and even of bones is due in great part to the water which
these tissues contain.
One of the most universal dietetic failings is neglect to take enough
water into the system.
The uses of water in the body:
(1) It enters into the chemical composition of the tissues;
(2) it forms the chief ingredient of all the fluids of the body and
maintains their proper degree of dilution;
(3) by moistening various surfaces of the body, such as the mucous and
serous membranes, it prevents friction and the uncomfortable symptoms
which might result from drying;
(4) it furnishes in the blood and lymph a fluid medium by which food
may be taken to remote parts of the body and the waste matter removed,
thus promoting rapid tissue changes;
(5) it serves as a distributer of body heat;
(6) it regulates the body temperature by the physical processes of
absorption and evaporation.
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