117. INGREDIENTS.--1 lb. of bread crusts, 2 oz. butter, 1 quart of
common stock.

_Mode_.--Boil the bread crusts in the stock with the butter; beat the
whole with a spoon, and keep it boiling till the bread and stock are
well mixed. Season with a little salt.

_Time_.--Half an hour. _Average cost_ per quart, 4d.

_Seasonable_ at any time.

_Sufficient_ for 4 persons.

_Note_.--This is a cheap recipe, and will be found useful where extreme
economy is an object.

[Illustration: QUERN, or GRINDING-MILL.]

BREAD.--The origin of bread is involved in the obscurity of
distant ages. The Greeks attributed its invention to Pan; but
before they, themselves, had an existence, it was, no doubt, in
use among the primitive nations of mankind. The Chaldeans and
the Egyptians were acquainted with it, and Sarah, the companion
of Abraham, mixed flour and water together, kneaded it, and
covered it with ashes on the hearth. The Scriptures inform us
that leavened bread was known to the Israelites, but it is not
known when the art of fermenting it was discovered. It is said
that the Romans learnt it during their wars with Perseus, king
of Macedon, and that it was introduced to the "imperial city"
about 200 years before the birth of Christ. With them it no