This form of toasted bread is much more easily digested than toast, as it is more completely cooked. The bread used in making the rusks must be at least three or four days old; new bread is difficult to cut into thin slices. The oven must be moderate, and the time taken in cooking will vary with its heat, averaging from twenty minutes to half an hour. Cut the bread thin, and place on the oven shelf or on a slide that fits on to the oven shelf, and can be taken in and out easily. The rusks must be carefully watched and turned, as they become brown on one side, and should be made fresh each day.
Cut some slices of stale bread about half an inch thick. If the croutons are required for soup they should be cut into dice, but if for garnishing they may be stamped into any shape, or cut into three-cornered pieces. Fry them in hot salad oil, and drain them on an inverted sieve.
All pieces of bread should be put aside in a clean bowl, and when enough has been saved to fill a good-sized baking-tin, they should be baked in a slow oven until they are a rich golden color all through. They should then be rolled on a pastry-board - a small quantity at a time - until they are fine enough for use, and then put into a biscuit-box with a well-fitting lid, which should be kept in a dry place. These raspings are used in many recipes, and a good supply should always be kept on hand. They are not only better and more easily digested than ordinary bread-crumbs, but they are much more economical, and are the means of every scrap of bread being utilized. As the rolling would scratch and dent the board and rolling-pin used for pastry, - and it is necessary to keep them perfectly smooth - a special rolling-pin and board should be kept for this purpose.