Croutons
(Serve with any Soup) No. 1: Cut stale bread in fourth-inch slices, brush with melted Snowdrift, cut in squares, toast in the oven, and sprinkle slightly with salt.
No. 2: Cut stale bread in cubes and fry in plenty of Snowdrift, in a deep kettle, heating it so that a cube of bread will brown in it in forty seconds. When brown, drain the frying basket a moment, dip out the croutons onto crumpled paper, to drain further, and sprinkle them slightly with salt.