The best way to make bread crumbs is to rub stale bread through a wire sieve, as this ensures the crumbs being free from occasional large ones. A wire sieve is a necessity, where economy is considered,' or good cooking desired. You cannot make pea-soup properly without one.

When you are told to egg-and-bread-crumb anything, for instance, a veal cutlet or a sole, it means you are to dip it in a raw egg well beaten up, and then sprinkle it with as many bread crumbs as will stick to it.

Take, say a sole or cutlet, the way to egg-and-bread-crumb it is as follows: - Make plenty of bread crumbs, as we have said, and put them on a dish or plate; next take an egg and beat it thoroughly, so that it runs through the prongs of a silver fork like water - that is, it does not hang. If you add a teaspoonful - no more - of boiling water it very much helps you to beat the egg thin. Next dry the sole or cutlet and flour it, so as to get it perfectly dry. The object of the flour is the same as in washing a baby. You dry it and powder it, the powder simply ensuring its being dry, then dip the sole or cutlet in the beaten-up egg, and let the egg drain off it for a few seconds by holding it up by the end; throw the sole or cutlet lightly on the bread crumbs and sprinkle some more on the top; let there be plenty, but don't pat it. Leave the sole or cutlet resting on the bread crumbs till you dip it into the smoking hot fat. It is advisable to egg-and-bread-crumb anything some time before it is fried. The drier the crumbs the better if a good colour is wanted.