Dry pieces of bread thoroughly, either in the open air or in a slow oven. Crush them fine and even with a rolling pin, or else run through a food grinder. If two grades are desired, sift them, keeping the finer crumbs in one jar and the coarser in another.

How To Egg And Crumb

Break an egg in a plate, beat slightly with a fork, and add 1 T water. Place a fork and tablespoon in this mixture.

Fill another plate with crumbs.

Roll the croquette in crumbs to dry it. Place it upon the fork and dip the egg over it with the spoon, carefully covering every part.

Drain and slip from the fork into the crumbs, and give the final shaping. Cover croquette well with crumbs before handling it.

Be careful not to get the fork and spoon into the crumbs.

A wire egg whip used in place of the fork is convenient for large, soft croquettes.