Toast for Garnishing

Cut the bread into rounds with a large cake-cutter before toasting, or remove the crusts and cut into oblong pieces; or cut into small squares or diamonds. For a border, cut, after toasting, into inch and a half squares, and then diagonally into triangles

Rye Cakes in Cream

Make a quick biscuit of half rye meal. Roll thin, cut in squares, and bake. Split while warm and put into thickened cream or a white sauce, and serve

Milk Toast.

Put a pint of milk into a large saucepan, add an ounce of butter, and let the milk scald. Have the bread toasted till very dry, but not burned. Put the slices in the milk and heat till quite soft. Remove to a dish and pour the milk over them.

Cream Toast.

Make a thin, white sauce. Dip the dry toast quickly in hot salted water or milk; put it in a deep dish and pour the thickened cream over each slice. Or thicken hot, thin cream with flour mixed smooth with cold • cream. Use one tablespoon of flour for each cup of cream and cook at least ten minutes.

Rye and graham muffins, corn cake, and brown bread may be cut in convenient pieces, toasted, and served in a white sauce. These should not stand long after dipping, as they incline to crumble more than raised bread.

Brewis.

Use stale bread, white or brown, or a mixture. Prepare in a buttered saucepan, or a pudding dish in the oven, or in a double boiler. Cut or break the bread in convenient pieces, cover with milk, and cook gently until soft, adding more milk as it is absorbed. Use butter and salt if needed.

The shape of the bread will be less distinct than in toast, but should not be too pasty.

Continental Toast.

Beat one or two eggs for each cup of milk and add one-fourth tablespoon of salt and* one teaspoon of sugar. Dip slices of stale bread in this, and pile them up on a plate. When all are done, moisten any hard parts again. If soaked too much the slices will break, for this reason the pieces should not be very large. Brown one side and then the other on a hot greased griddle or frying-pan. Serve in place of griddle cakes

Crumbs

For bread sauce and for most puddings the white portion of a stale loaf is preferred. Remove the crusts and grate the loaf, or break in sections and rub them together. The crusts and odds and ends not suitable for croutons should be dried, rolled, and sifted. The oven should be moderate so that the crusts will become crisp without browning. Two grades of crumbs should be kept - fine ones for croquettes, and coarser ones for stuffing and escallops. A meat chopper will grind the bread fine with less effort than a rolling pin. Bread-crumbs are best for croquettes and most stuffings. Cracker crumbs are preferable for the top of anything which must cook a long time

Buttered Crumbs

Melt one to two ounces of butter for each cup of crumbs. Stir the crumbs in the butter till it is all absorbed and every crumb has a share

Croutons

These should be made from stale bread, cut into slices about one-third of an inch thick, then into dice. They may be browned in the oven or cooked in butter in a frying-pan, tossing them about until slightly browned or fried in deep fat