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Bread, Sippets Of

Cut slices of stale bread about the third of an inch thick, and trim into any form required. Fry them in butter till some are dark, but not burnt, and some a light brown. When they are crisp, lay them on a cloth to dry. When wanted to adhere to the edge of a dish, dip the end in a mixture of white of egg and flour. If the dish be made very hot the sippets will not stay in their places.