Dried Bread Crumbs

Crusts and small pieces of bread should be dried in a cool oven until a light brown. Roll them on a pastry board, or put through a meat grinder. Crumbs must be sifted. Use them only to cover articles of food cooked in deep fat. Crumbs should be kept in jars with a piece of muslin tied over them. CROUTONS.

Cut pieces of stale bread into cubes, and brown in the oven.

Sippets

Cut bread into thin slices, and then into strips 5 inches long and 1 1/2 inches wide, and toast them.

Canapes

Cut bread into pieces 2 inches thick, cut either round or 41/2 inches long by 3 inches wide. Remove part of the bread from the center, butter, and brown in the oven.

Soup Sticks

Cut stale bread in 1/3-inch slices, remove crusts, butter, and cut in 1/3-inch strips; brown in the oven.

French Toast

1 or 2 eggs.

1/4 tsp. salt.

1 c. milk.

6 or 8 slices of stale bread.

Beat the eggs slightly, add salt and milk, dip the bread in the mixture. Have a griddle hot and well buttered; brown the bread on one side, place a small piece of butter on top of each slice, turn and brown on the other side. Serve hot with cinnamon and sugar or a sauce.

Toast

Cut stale bread into slices 1/4 inch thick; put it on a toaster or fork, move it gently over the heat until dry, then allow it to become a light brown by placing it nearer the heat, and turning constantly. It may be first dried in the oven. Hot milk may be poured over dry toast.

Cream Toast

2 tbsp. butter.

2 tbsp. flour.

1 tsp. salt.

2 c, milk.

6 or 8 slices of toast.

Heat the butter, when it bubbles add the flour and salt; add gradually the hot milk, stirring constantly and allowing the mixture to thicken each time. Pour this sauce over slices of dry or moist toast. Moist toast is prepared by quickly dipping dry toast into hot salted water or hot milk. A richer sauce may be made by using 1/4 cup butter.

Zwieback

Cut baker's or other light bread into 1-inch slices, and brown in a moderate oven.

Bread Cases

Cut slices of bread 2 inches thick and 3 inches long. Spread with butter and brown in the oven.

Dry Bread May Be Used For

Bread Stuffing.

Thickening Sauces.

Covering Croquettes.

Griddle Cakes.

Plum Pudding.

Cabinet Pudding.

Baldwin Pudding.

Brown Betty

Japanese Fritters.