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Bread Fried for Soup

Take one or two slices of stale bread a quarter of an inch thick. Remove the crust and cut them into small dice not more than a quarter of an inch square. Half fill an iron saucepan with frying fat and let this boil, which it will do when it is still, and a blue smoke rises from it. Put the sippets a few at a time into a frying basket, plunge them into the fat, and shake them about until they are a golden brown colour. Turn them upon kitchen paper to free them from grease, take another spoonful and proceed as before until a sufficient quantity of sippets are fried. Put the fried bread upon a dish covered with a napkin, and hand round with the soup. Sometimes the sippets are put into the soup tureen, and the soup is poured over them.