This section is from "Every Woman's Encyclopaedia". Also available from Amazon: Every Woman's Encyclopaedia.
Cut slices of stale bread about a quarter of an inch thick, stamp into rounds or cut into dice as may be required. Fry a pretty golden brown in ordinary frying fat if for soup or meat dishes, but if for sweet dishes they must be fried in butter. Drain them well on kitchen paper. It is best to use a frying-basket to keep the croutons a good colour.