Rusked bread, or that which is old and sour, can be made into nice
cakes. The bread should be cut into small pieces, and soaked in cold
water till very soft. Then drain off the water, mash the bread fine--to
three pints of the bread pulp put a couple of beaten eggs, three or four
table-spoonsful of flour, and a little salt--dissolve a tea-spoonful of
saleratus to a tea-cup of milk, strain it, then stir it into the
bread--add more milk till it is of the right consistency to fry. The
batter should be rather thicker than that of buckwheat cakes, and cooked
in the same manner. Another way of making them, which is very good, is
to mix half a pint of wheat flour with enough cold milk or water to
render it a thick batter, and a couple of table-spoonsful of yeast. When
light, mix the batter with the bread, (which should be previously soaked
soft, and mashed fine,) add salt, and a tea-spoonful of saleratus,
dissolved in a little milk. Fry them in just fat enough to prevent their
sticking to the frying pan.