Crouton is a French word which in English means crust. The term was first applied to the paste of sawdust, flour, and water in which the peasants of southern France used long ago to inclose their pieces of meat before roasting. After the meat was done the crust was broken open and thrown away. The word with us is applied to little cubes of buttered bread which have been browned in the oven. They are used in soups and stews, sprinkled in just before serving.

To Make Croutons. Butter a slice of evenly cut bread. Divide it into cubes that will be one third of an inch on a side. This will necessitate cutting the slice of bread exactly a third of an inch thick. Place these little cubes on a tin plate, or shallow dish, and put the dish on the grate in a moderate oven for fifteen minutes. When done they should be light golden brown throughout, crisp and brittle. Sometimes cubes of bread are fried in fat to resemble croutons, but unless done by a skilful hand they are usually soaked with fat. Even at the best they lack the delicate flavor of those which are buttered, and browned in an oven.