Any odds and ends of stale bread should be put into the oven (carefully sorting the crumb from the crust), and thoroughly dried, without, however, letting it colour; it is then crushed to a powder, sifted, and stored in wide-mouthed bottles tightly stoppered. These crumbs will be found far nicer for crumbing purposes than freshly made ones. When freshly grated crumbs are advised, they are often mixed with cheese, salt, pepper, parsley, etc. The usual proportions are 1 oz. of freshly grated Parmesan cheese to 4oz. of breadcrumbs, and a plentiful seasoning of coralline pepper, salt, and minced parsley, to taste.