This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
Stale bread, crumbed, is suitable for bread puddings, dressings and fillings for scalloped dishes, omelets, griddle cakes, etc.
Small dried pieces of stale bread may be rolled or ground, sifted and used for crumbing croquettes, cutlets, etc.
Whole slices of stale bread may be used for toast, sippets, croutons, etc.
Cut stale bread into 1/2 inch cubes and brown in the oven.
Cut bread into thin slices, then into strips 5 inches long and 1 1/2 inches wide and toast them.
Cut bread into pieces 2 inches thick, cut in rounds or in rectangles 4 1/2 inches long by 3 inches wide. Remove part of the bread from the center, leaving 1/2 inch wall, butter, and brown in the oven.
Cut stale bread into 1/3 inch slices, remove crusts, then butter and cut in 1/3 inch strips; brown in the oven.
Cut baker's bread or other light bread into 1 inch slices and brown slowly in a moderate oven.