Hints on saving bread crusts and stale pieces, for egg and bread crumbing, are given on page 75. The crumbs should be sifted through a fine sieve. For fish or meat mix a little salt, pepper, and chopped parsley with them. Beat the eggs slightly with a fork in a shallow dish. Add one tablespoonful of water or two tablespoonfuls of milk for each egg. Add a little sugar if they are to be used for sweet dishes, and salt and pepper for all others.' Sprinkle the crumbs on a board, and roll the chop, fish, or croquettes first in the crumbs; shake off all that do not adhere. Cover all the articles with the crumbs and let them stand till dry, then dip into the beaten egg, and be careful to have every part covered. Drain from the egg, and roll again in the crumbs. Croquettes or any soft mixture should be held on a broad knife while being placed in the egg. Then dip the egg over them, and slip the knife again lengthwise under the croquette, drain, and put it carefully into the crumbs. Scallops and very small oysters can be more easily crumbed by placing them with the crumbs in a sheet of paper, and tossing or turning till all are crumbed. Remember the order: crumbs first, then egg, then crumbs again.