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Sippets for Garnishing Dishes

Ordinary sippets are simply made by cutting stale bread into slices the third of an inch thick, toasting these on both sides to a bright brown, cutting them into small three-cornered pieces, and placing them round the dish. When properly made, they are fried in hot fat until brown and crisp, instead of being toasted, and are then drained and dried for use. In order to make them stiok to the dish, make a paste with the whisked white of an egg beaten up with a little flour; brush the under part of the sippet with the paste, and stick it on the dish. If the latter is very hot, the sippets will not adhere.