Keep all scraps of crust until there is a good quantity; cut off any black bits, and put the rest on a baking-tin in the oven until they are a bright golden brown all over and quite crisp. Then pound them in a mortar, or, if there is not one available, put them between two pieces of paper and crush them with a rolling-pin. Next pass them through a sieve-this ensures them being all of one size. Put them in a tin with a tight-fitting lid.

These crumbs are useful for shaking over boiled ham or bacon, and can often be used for puddings instead of white crumbs, giving the mixture a richer appearance.