Toasted Triangles

Cut stale bread in one-eighth-inch slices and remove crusts; then cut in halves on the diagonal, making triangles. Toast under a gas flame or bake in a slow oven until crisp and delicately browned.

Toasted Triangles.

Toasted Triangles. - Page 77.

Mock Cassava Bread

Remove crusts from a small, stale baker's loaf in four pieces, using a sharp, long-bladed knife; then cut in very thin slices lengthwise and shape with an elliptical cutter. Dip each piece separately quickly in and out of cold water and shape over a form (using one-half-pound baking powder tins) and keep in place with soft twine. Place in dripping pan, brush over with melted butter and bake in a slow oven until crisp and delicately browned, turning frequently. Serve as an accompaniment to soup or five o'clock tea.

Mock Cassava Bread in the Making.

Mock Cassava Bread in the Making. - Page 77.

Mock Cassava Bread.

Mock Cassava Bread. - Page 77.

Pulled Bread

Cut off ends and remove crusts from a baker's French loaf; then cut in halves, crosswise. Pull apart into strips, using two three-tined forks. Put in dripping pan and bake in a slow oven until crisp and delicately browned.

Pulled Bread.

Pulled Bread. - Page 78.

Hominy Croutons

Pack hominy mush in buttered one-fourth-pound baking powder box. When cold, remove from box, cut in one-fourth-inch slices and slices in one-fourth-inch cubes. Dip in fine crumbs, egg, and crumbs, and fry in deep fat.

Hominy Croutons.

Hominy Croutons. - Page 78.

Tapioca Garnish For Consomme

Soak one-fourth cup pearl tapioca over night in cold water to cover. Drain and cook in boiling salted water until transparent. Again drain and add to soup.