Serving Croutons With Soup

Cut bread into half-inch slices; remove the crusts and cut into cubes; put in shallow pans and brown in the oven. Buttering the bread will improve the flavor and insure quick browning.

Serving Pulled Bread With Soup

Place a loaf of baker's bread in a baking pan and cover it with a tin plate. Let it remain in a moderate oven about twenty minutes, or until heated through; then with a fork remove the crust and tear the soft part into large ragged pieces. Spread these pieces in a pan and place them in a hot oven until crisp and brown.

This is the bread frequently recommended for dyspeptics, but is delicious served in the place of crackers.

Serving Imperial Sticks With Soup

Cut stale bread into one-third-inch slices and remove the crusts. Spread both sides thinly with butter; cut into narrow strips and brown in a quick oven Serve with soup in place of croutons or crackers.