Cut stale bread into dice less than 1/2 an inch square; fry in hot dripping or butter to a delicate brown; take up with a split spoon and shake free of fat in a colander. - Mrs. Frank Mullins, Franklin, 111.

Variation I

Butter bread on the loaf; cut in slices 1/2 an inch thick, cut off crusts, cut in strips and brown in the oven. Serve with soup. - Mrs. A. C. Christy, Glen View, 111.

Cheese Croutons

Pass 2 oz. of flour, 1/4 teaspoon of baking powder, and 1/8 teaspoon of salt through a sieve. Rub in 3/4 oz. of butter and 1/2 oz. of grated cheese. Add 1 teaspoon of water, gradually, and mix until smooth. roll out on a floured board to about 1/8 inch in thickness. Cut into fancy shapes, place on a buttered tin, and bake for 10 or 15 minutes. - Mrs. May C. May, May-fair, 111.