Break off irregular pieces of the crumb of fresh bread, and dry it in a very slow oven until lightly colored. The inside of fresh biscuits left over can be treated in this way, and will keep an indefinite time. They should be heated in the oven when served, and are good with chocolate, or coffee, or bouillon. The crusts of the biscuits may be used as cups for creamed meats or vegetables, or for eggs.
Cut rusks into slices one half inch thick, and dry them in a very slow oven until dried through, and of a deep yellow color. Slices of Vienna bread can be used in the same way.
Take pieces of raised bread-dough the size of an egg, drop them into smoking hot fat, and fry to a cold color, the same as doughnuts. Drain and serve on a napkin for breakfast, or sprinkle them with powdered sugar and ground cinnamon mixed, and serve them for luncheon.