"It's only a slice of bread," we say as we scrape it into the waste can, but most housewives do not know that a generous sized slice is approximately equal in caloric value to a saucerful of rice, a small handful of almonds, a good-sized cube of cheese, an egg, a cupful of a nourishing stock or vegetable soup, a dozen oysters, a serving of codfish, or a slice of lean beef!

It does not seem as though much was being wasted when we throw away the crusts from sandwiches, or the end of the loaf, but when we realize that a single slice of bread wasted every day in every home in America, totals 625,000 lbs. a day, at a national cost of $50,000 daily, we can see that in that one item alone, a great deal of money can be saved.

In preparing crumbs the bread should be dried in a slow oven, then put through the medium-sized knife of the food chopper.

Whole wheat and rye bread crumbs should be kept separate for use in escalloping meats and vegetables and in thickening soups. White bread crumbs may be used for escallops, fish loaves, etc., where a more dainty flavor is desired, as well as for crumbing croquettes, and in making puddings, etc. while crumbs from sweet breads may be used in escalloping fruits and in making puddings and fritters.

In utilizing buttered toast or bread, keep it separate from the unbuttered slices, as the extra fat is liable to make the crumbs turn stale within a few days. The crumbs should be stored in jars with perforated tops, which will prevent rancidity and staleness.