To Freshen Stale Bread (And Pastry, Etc), and Preserve It From Mould

Instructions

1. To freshen entire loaves: place them in a gentle oven and heat them quite through, WITHOUT being previously dipped into cold water according to the old-fashioned plan. Treated so, they will eat almost like bread newly baked.
2. Do not let them remain in the oven long enough to become hard and dry, but do make them hot throughout.
3. For large loaves, a different treatment: dip them just into cold water, then place them in a quick oven until they are again thoroughly dried. These will resemble new bread altogether.
4. Against mould: in very damp localities, where large household bakings take place but once in eight or ten days, precautions are sometimes necessary even though the bread may have been exceedingly well made. Heating the loaves as directed above is the best method for warding mould off, and for preserving the bread eatable for several days longer than it would otherwise be.
5. Pastry, cakes and biscuits may all be greatly improved when stale by heating them in a gentle oven.