Читать книгу Mrs. Wilson's Cook Book - Mary A. Wilson - Страница 13

The jar, crock or box in which the bread is kept should be scrupulously clean. It should be scalded and aired one day every week in winter and three times weekly during the spring, summer and early fall. Keep the fact in mind that the bread kept in a poorly ventilated box will mould and spoil and thus be unfit for food.

Place the freshly baked bread on a wire rack to thoroughly cool before storing. Do not put old bread in the box with the new baking. Plan to use the stale bread for toast, dressings, bread and cabinet puddings, croutons and crumbs.