Croutons For Soups

Cut the bread in slices from one fourth to three eighths an inch thick; remove the crusts, and cut in small cubes, or in finger-lengths; then sauté in hot butter, or spread with butter and brown in the oven, turning frequently that all sides may be evenly browned.

Croutons For A Garnish

Croutons may be used as a garnish for scalloped oysters or spinach, for meat or fish in a sauce; triangular pieces, acute angled, or those with a broad base, are the choice; after shaping prepare as other croutons.