Where you have not a large quantity of ready dried and sifted bread-crumbs it is better to use the cracker powder that comes in boxes. It is just as economical to turn out a whole box when you are crumbing, for what is not used is sifted and returned to the box.

To crumb croquettes, cutlets, etc., beat up one or two eggs (according as you have many or few articles) with a teaspoon of oil and one of water and a little salt, or the water may be used alone.

Have the egg in a saucer, and articles to be crumbed on your right, and the cracker meal on your left, a dish covered with cracker meal within reach. Dip each article with the right hand in the egg, lay it on the cracker meal with the left, roll it well in it and lay it on the dish; do not wet the left hand in the egg at all.