Cheese Fingers

Trim the crusts from thin slices of light bread, butter them lightly and sprinkle with grated cheese. Then cut them into narrow strips and brown in the oven.

Croutons

Croutons are prepared by trimming the crusts from medium thick slices of breat cut into dice.

They may be browned in butter in a frying pan, or dropped into boiling fat and then drained well before being sent to the table. Or the slices of bread may be buttered, then cut into tiny squares, placed on a tin, and browned in the oven.

Egg Balls For Soup

Take the yolks of three hard boiled eggs, one teaspoonful of flour made smooth with the yolk of one raw egg, and one-half teaspoonful of salt. Mix and make into small balls and drop into boiling soup just before serving.

A Garnish For Soups

One egg, one cup of milk, flour to make a thin batter, salt, one tablespoonful of parsley, and a bit of onion. Bake quite brown. Cut into narrow strips or half-inch squares, and drop into a clear soup just before serving.

Soup Sticks

One-half pint of flour, one teaspoon of baking powder, one-half teaspoonful of salt, one table-spoonful of butter. Sift the baking powder and salt with the flour, then rub in the butter and mix with one-half cup of milk like biscuit dough. Roll out and cut into pieces the size of a lead pencil, and bake in the cooker oven ten minutes.

Serve with soups: Saratoga flakes slightly buttered, sprinkled with cheese and browned.