IJREAO, ROllS AND TOAST USES FOR STALE BREAD. 17 Crust : . and. : mall picl:l.:s (,f breatl !'l1oul'l he llrit·'] in a cool O\'en uotll a light b,rown, ~oll lhl.:l11 0'. a pa!'try hoanl, or Pllt through a meat grinder, lrumb~ I11lht bl.: ~iitcd. L"se them ool~ to cover .arl.lt:lcs ?f fao! cooke(! in dl-~p fa!. Crumbs should be kept III Jars wIth a PICl C of muslin tied 0\ I.:r thUH. CROUTONS Cnt picces of stale hn'ad ill[o cul)l:s, Iud brown ill the O\'CI1. CRISPED CRUSTS Cut the crusts of br~ad into strillS one inch wide, five inche!' long ant! one-half ineh thick, and toast ill ovcn to a golden brown. SOUP STICKS Cut stale bread ill ~:I inch "lices, remove crusts, brO\\11 ill the O\-~Il, and cut ill 1 3 inch ~trips. BREAD PATTIES OR CANAPES Cut bread into pil:cCS 2 inches thick cut either round or 4 J inches long by 3 inches wide, Remo\'c part of bread from cell tcr, buller and brown in the o\"en. DRY TOAST. Cut stale bread olle-fourth inch thick dry in the o\'('n. Then 1)11t 011 a toaster or fork, movc it gelltly over heat uutil dry, thell allow it to become a light brown by placing it ncarer thc hcat and turning constantly or. lig:ht gas ovell, heat fj\"e to cight minutes, f'lace hread in toastcr or pa~l, nul' inch from gas, ill lower or broiling: oven. "'hell hrown 011 one side tl1rn ami brown on the other. Ser\"e with or without butter. Bread Cltt into triang:les anti to.1sted are calk'(l toa!'t point! , and are met.! ior garnishing, WATER TOAST Dip slices of ,Iry toast into hoilin~. ~altc.1 water }Iirkly r'~- l1Io\"e alld bUller.