This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
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. - Page 77.
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. - Page 77.
Mock Cassava Bread. - Page 77.
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. - Page 78.
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. - Page 78.
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.