Cut slices of stale bread into small squares, and fry to a light brown in good dripping or butter. Shake off every drop of fat through a colander, spread upon tissue-paper laid over a hot plate, leaving them thus for five minutes. Put them into the tureen and pour in a quart of boiling consomme.

Clear Soup With Green Pease

Boil the pease until done, but not broken, in salted water. Drain perfectly dry, put into the tureen, and add the boiling soup. Allow a cup of pease to a quart of soup.

Clear Celery Soup

Cut into inch lengths crisp white celery, and cook tender in boiling salted water. Drain well, put into the tureen, and add a quart of boiling clear stock.