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A Crumb Of Bread,

but save it and put with other pieces; if you have a loaf about to mold, cut in thin slices, place all together in a dripping-pan and set in oven to dry, and you will find that when pounded and rolled it will be very nice for dressing, stuffing, puddings, griddle-cakes, etc. When to be used for breading meats, etc., it must be made very fine. Keep in a covered box, or in a paper bag tied securely and hung in a dry place. It is much more economical to prepare meats with a dressing of some kind, since they "go so much further."

SAUSAGE TOAST is made by scalding the sausages in boiling water, frying to light brown, chop fine, and spread on bits of toast.