Always sift the bread or cracker crumbs. Whenever there are spare pieces or trimmings of bread or broken crackers, dry them at once in the oven, and after pounding and sifting, put them away in a tin can, for future use. In preparing for use, beat the eggs a little. If they are to be used for sweet dishes, such as rice croquettes, sweeten them slightly. If they are to be used for meats, sweet - breads, oysters, etc., always salt and pepper them, and for a change, finely chopped parsley may be added. Add a small proportion of milk to the eggs, say a half-cupful for two of them, or for one of them, if intended for fish or cutlets. Have the eggs in one plate, and the bread-crumbs in another; roll the article first in the crumbs, then in the egg, then in the crumbs again. In the case of articles very soft, like croquettes, it will be more convenient for one person to shape and roll them in the eggs, and another, with dry hands, to roll them in the bread-crumbs.
Pounded and sifted cracker-crumbs can be purchased by the pound, at bakeries and large groceries, for the same price as whole crackers. However, it will never be necessary to purchase cracker-crumbs, if all scraps of bread are saved and dried. It is deplorable for a cook to throw them away. It shows that she is either too indolent to ever learn to cook, or too ignorant of the uses of scraps of bread to be tolerated. If she saves them for purposes of charity, let her give fresh bread, which will be more acceptable, and save the scraps, which are equally useful to her. Yet if the bread-crumbs when pounded and sifted are not very fine, they are not as good as the cracker-dust.