These may be used for coating articles to be fried, puddings, in fact anything in which fresh white crumbs are used.
Rub some stale white bread through a wire sieve. Put the crumbs on a baking-tin in a very slow oven until they are dry and crisp, turning them over constantly, otherwise they will brown and they should not colour in the least. Let them get quite cold, then put them in a tin with a tight-fitting lid, or in a wide-necked bottle. They will keep for months, but if they are shut up in a tin before they are absolutely cold they will soon become mouldy.